Memos Persimmon Cookies Recipes
PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
MEMO'S PERSIMMON COOKIES
My grandmother's recipe, a little cakey. We eat them plain, but you might prefer them topped with Caramel Frosting or Cream Cheese frosting. Haven't made this in a while, so I'm estimating the yield. Family Note: Memo is Mom-Mom's mother.
Provided by laurenpie
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease cookie sheet.
- Pulp the persimmons in the blender. Mix 1 cup pulp with baking soda, set aside. Cream shortening with brown sugar, then beat in egg. Sift dry ingredients, add to creamed mixture and mix well. Fold in pulp, raisins and walnuts. Scoop and drop onto greased cookie sheet.
- Bake for at 350 degrees for 9-10 minutes.
Nutrition Facts : Calories 177.7, Fat 7.7, SaturatedFat 1.5, Cholesterol 8.8, Sodium 108.8, Carbohydrate 26.4, Fiber 1, Sugar 15, Protein 2.4
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