Sweet Persimmon Fireside Cookies Recipes

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PERSIMMON COOKIES I



Persimmon Cookies I image

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Provided by P. Tindall

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Dissolve baking soda in persimmon pulp and set aside.
  • Sift flour, spices and salt together, set aside.
  • Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g

PERSIMMON BARS



Persimmon Bars image

Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.

Provided by Jessica Eymann

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 14

1 cup persimmon pulp
1 teaspoon baking soda
1 egg, beaten
1 cup white sugar
½ cup vegetable oil
1 cup raisins
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
¼ teaspoon ground cloves
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
  • In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
  • In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
  • Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 55.4 g, Cholesterol 15.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 306.6 mg, Sugar 27.4 g

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