Persimmon Cookies Iv Recipes

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

Yield 48

Number Of Ingredients 15

Ingredients

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

PERSIMMON COOKIES

Persimmon Cookies image

After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.

Provided by cookiedog

Categories Drop Cookies

Time 1h10m

Yield 5-6 dozen

Number Of Ingredients 13

Ingredients

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

Steps:

In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
Combine dry ingredients with persimmon mixture and blend well.
Add raisins and nuts.
Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

PERSIMMON COOKIES IV

Persimmon Cookies IV image

These homemade persimmon cookies taste great and are easy to make.

Provided by Andrea

Categories Desserts Cookies Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g

PERSIMMON COOKIES RECIPE - (4.3/5)

Persimmon Cookies Recipe - (4.3/5) image

Provided by á-29897

Number Of Ingredients 16

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 cup persimmon pulp, puréed (3-4 very ripe and soft Fuyu persimmons)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup old fashioned oats
1/8 teaspoon allspice
1/2 cup dried cranberries
1/4 cup white chocolate chips
1/4 almonds, roughly chopped

Steps:

1.Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy. 2.Add the egg and mix on medium speed until combined. 3.Add 1 cup of persimmon pulp purée and mix until combined 4.Sift the dry ingredients together; flour, baking soda, salt, and spices. Combine the dry ingredients together, then slowly add into the mixer on low speed. Mix until just combined. 5.Blend in the oats, dried cranberries, white chocolate chips and almonds. Mix on low speed until combined, approximately 1-2 minutes. 6.Portion the dough onto a lightly greased sheet pan. Make sure that the cookies are at least 2 inches apart. 7.Bake at 325°F until almost firm and golden brown, approximately 14 to 16 minutes

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