Persimmon Cookies

Name: Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. persimmon pulp; 1/2 c. shortening; 1 c. sugar; 1 egg, beaten; 2 c. flour; 1 c. chopped nuts; 1 tsp. cinnamon; 1/2 tsp. cloves; 1/2 tsp. nutmeg; 1/2 tsp. salt; 1 tsp. baking soda; 1 c. raisins or chocolate chips or butterscotch chips

Eats Now Editorial Team · Baking & Desserts

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Persimmon Cookies – a delicious recipe with persimmon pulp, shortening, sugar, egg, flour, nuts. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 c. persimmon pulp
1/2 c. shortening
1 c. sugar
1 egg, beaten
2 c. flour
1 c. chopped nuts
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. raisins or chocolate chips or butterscotch chips

1
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
2
Sift flour and spices, add dry walnuts and raisins.
3
Drop by teaspoons on greased baking sheets.
4
Bake at 375u00b0 for 12 to 15 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 c. persimmon pulp, 1/2 c. shortening, 1 c. sugar, 1 egg, beaten, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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