RECIPE FOR PERSIMMON COOKIES RECIPES

PERSIMMON COOKIES RECIPE - FOOD.COM

Persimmon Cookies Recipe - Food.com image

After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 5-6 dozen

Number Of Ingredients 13

Ingredients

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

Steps:

In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
Combine dry ingredients with persimmon mixture and blend well.
Add raisins and nuts.
Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

Nutrition Facts : Calories 851.7, FatContent 37.4, SaturatedFatContent 7, CholesterolContent 37.2, SodiumContent 504.1, CarbohydrateContent 124.8, FiberContent 4.2, SugarContent 77.9, ProteinContent 10.9

CRANBERRY PERSIMMON COOKIES RECIPE: HOW TO MAKE IT

Cranberry Persimmon Cookies Recipe: How to Make It image

During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. —Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1 cup mashed ripe persimmon pulp
1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup dried cranberries or raisins

Steps:

Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 200 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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