Persimmon Cookies
2019-12-24 10:32:46
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Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 egg, beaten
- 1 cup persimmon pulp
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon*
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, soda, salt and spices; set aside.
- In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.
- Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.
- Bake for approximately 12-15 minutes. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
Notes
- *You may use 2 teaspoons of pumpkin pie spice to replace the cinnamon, cloves, and nutmeg.
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