Persimmon Raisin Cookies Recipe

Name: Persimmon Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup shortening; 2 eggs; 4 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 cups persimmon pulp; 2 cups raisin paste; 2 cups chopped walnuts

Servings: persons

2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2
Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3
Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1284

kcal

Calories

Fat

202

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 11 ingredients. The key ingredients include: 2 cups white sugar, 1 cup shortening, 2 eggs, 4 cups all-purpose flour, and more.

Yes, Persimmon Raisin 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 Raisin Cookies

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