Persimmon Cookies Popular Recipes

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Persimmon Cookies

"This is an vintage own family recipe. We use the Hachiya sort of persimmons. This is a very spicy, very elegant holiday cookie. Pecans may be substituted for walnuts."

Ingredients :

half cup shortening
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-reason flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon floor cloves
half teaspoon ground cinnamon
half of teaspoon floor nutmeg
1 cup raisins
1 cup chopped walnuts
1/4 teaspoon salt
1 cup persimmon pulp

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five degrees C).
Cream together the shortening and sugar. Add egg and vanilla; blend well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour combination into creamed sugar mixture.
Stir inside the raisins, chopped nuts, 1/four teaspoon salt and persimmon pulp; blend well.
Drop by using the teaspoonful on greased or parchment covered cookie sheet. Bake for 12 to fifteen minutes. Transfer to wire racks to cool.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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