Persimmon Cookies Recipe

Name: Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. persimmon puree; 1 tsp. soda; 1 c. butter or margarine; 1 c. sugar; 1 egg; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1 tsp. vanilla; 1 tsp. lemon juice; 2 Tbsp. brandy or orange juice; 3 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 3/4 c. nuts; 3/4 c. currants

Servings: persons

1 c. persimmon puree
1 tsp. soda
1 c. butter or margarine
1 c. sugar
1 egg
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 tsp. lemon juice
2 Tbsp. brandy or orange juice
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. nuts
3/4 c. currants

1
Mix together persimmons and soda.
2
Let stand while creaming together butter and sugar until light and fluffy.
3
Beat in egg, vanilla, lemon juice and brandy.
4
Add persimmons and mix until blended.
5
Sift flour, measure and sift again.
6
Add baking powder, salt, cinnamon and nutmeg.
7
Gradually blend into creamed mixture. Add currants and nuts.
8
Mix until just well blended.
9
Drop a level tablespoon of dough 2 inches apart onto lightly greased cookie sheet.
10
Bake at 375u00b0 for 12 to 14 minutes or until brown.

1365

kcal

Calories

Fat

200

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 15 ingredients. The key ingredients include: 1 c. persimmon puree, 1 tsp. soda, 1 c. butter or margarine, 1 c. sugar, and more.

Yes, 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.

Persimmon Cookies

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