Memo's Persimmon Cookies Recipe

Name: Memo's Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe persimmons; 1 teaspoon baking soda; ½ cup shortening; 1 cup brown sugar; 1 egg; 2 cups flour; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; 8 ounces raisins; 4 ounces walnuts, chopped

Servings: persons

2 ripe persimmons
1 teaspoon baking soda
½ cup shortening
1 cup brown sugar
1 egg
2 cups flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
8 ounces raisins
4 ounces walnuts, chopped

1
Preheat oven to 350 degrees.
2
Grease cookie sheet.
3
Pulp the persimmons in the blender.
4
Mix 1 cup pulp with baking soda, set aside.
5
Cream shortening with brown sugar, then beat in egg.
6
Sift dry ingredients, add to creamed mixture and mix well.
7
Fold in pulp, raisins and walnuts.
8
Scoop and drop onto greased cookie sheet.
9
Bake for at 350 degrees for 9-10 minutes.

652

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ripe persimmons, 1 teaspoon baking soda, ½ cup shortening, 1 cup brown sugar, and more.

Yes, Memo's Persimmon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Memo's Persimmon Cookies

How did you like this recipe?

Frequently Asked Questions