Persimmon Cookies
You can use either ripe just portion out 1 cup measures of pulp into freezer bags, and lay flat in the freezer to freeze.
Recipe Summary Persimmon Cookies
This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.Ingredients | Persimmon Chutney Recipes Nz½ cup shortening1 cup white sugar1 egg½ teaspoon vanilla extract2 cups all-purpose flour½ teaspoon baking soda½ teaspoon baking powder¼ teaspoon salt½ teaspoon ground cloves½ teaspoon ground cinnamon½ teaspoon ground nutmeg1 cup raisins1 cup chopped walnuts¼ teaspoon salt1 cup persimmon pulpDirectionsPreheat oven to 350 degrees F (175 degrees C).Cream together the shortening and sugar. Add egg and vanilla; mix well.Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.Info | Persimmon Chutney Recipes NzServings:
48
Yield:
4 to 5 dozen
TAG : Persimmon CookiesDesserts, Cookies,
