Mom'S Persimmon Cookies Recipe

Name: Mom'S Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. persimmon pulp; 2 c. raisins, soaked; 4 c. flour plus 2 Tbsp.; 1 c. shortening or margarine; 1 tsp. salt; 1 tsp. nutmeg; 1 tsp. vanilla; 2 c. chopped nuts; 2 c. sugar; 1 c. brown sugar; 2 eggs; 1 tsp. cinnamon; 1 tsp. cloves; 2 tsp. soda

Servings: persons

2 c. persimmon pulp
2 c. raisins, soaked
4 c. flour plus 2 Tbsp.
1 c. shortening or margarine
1 tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
2 c. chopped nuts
2 c. sugar
1 c. brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. cloves
2 tsp. soda

1
Mix pulp with soda and set aside.
2
Cream shortening, sugar, eggs and vanilla.
3
Blend thoroughly; add pulp.
4
Sift all dry ingredients and mix in raisins and nuts.
5
Add by cupful to liquid mixture.
6
Drop by teaspoonful on ungreased cookie sheet if nonstick (grease lightly if other).
7
Bake at 350u00b0 for 10 to 12 minutes or until golden brown.
8
Cookies will be soft and moist. Cookies freeze well.

1644

kcal

Calories

Fat

363

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.

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

You need 14 ingredients. The key ingredients include: 2 c. persimmon pulp, 2 c. raisins, soaked, 4 c. flour plus 2 Tbsp., 1 c. shortening or margarine, and more.

Yes, Mom'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.

Mom'S Persimmon Cookies

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