Nanas Persimmon Cookies Recipes

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PERSIMMON COOKIES



Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 15

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

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

GRANDMA'S PERSIMMON COOKIES



Grandma's Persimmon Cookies image

This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking.

Provided by Laura_Ozz

Categories     Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 14

1 cup sugar
1/2 cup Crisco
1 egg
1 teaspoon pure vanilla extract
1 cup persimmon pulp
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup dates, chopped
1 cup walnuts or 1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Cream together the sugar and Crisco.
  • Add egg, vanilla and persimmon pulp until well blended.
  • Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
  • Fold in the dates and nuts.
  • Spoon out on greased cookie sheets and bake for 12 to 15 minutes.

Nutrition Facts : Calories 165, Fat 7.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 119.5, Carbohydrate 22.7, Fiber 1.3, Sugar 13.2, Protein 2.3

PERSIMMON COOKIES WITH CREAM CHEESE ICING



Persimmon Cookies With Cream Cheese Icing image

This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.

Provided by Nana K

Categories     Drop Cookies

Time 30m

Yield 48 cookies, 16 serving(s)

Number Of Ingredients 17

1 cup sugar
1/2 cup butter or 1/2 cup margarine
2 eggs, beaten
2 cups persimmon pulp
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 cup nuts (pecans)
1 cup raisins
1 (8 ounce) package cream cheese
1/2 cup margarine or 1/2 cup butter
1 teaspoon milk
1 teaspoon vanilla
1 lb powdered sugar (3 1/4 cup)

Steps:

  • Combine sugar and butter.
  • Beat in eggs and pulp,
  • then flour,
  • finally other ingredients in order given.
  • Drop by teaspoon onto greased cookie sheet.
  • Bake 10-12 min in 350 degree oven.
  • Cool and ice with Cream Cheese Icing.
  • Refridgerate any left overs.

Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4

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