PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
PERSIMMON COOKIES
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
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
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 RAISIN COOKIES
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!
Provided by Lisa
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 32m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- 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.
- 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.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 23.3 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.4 mg, Sugar 6.8 g
AUNTIE'S PERSIMMON COOKIES
Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.
Provided by Culinary Envy
Categories Desserts Cookies Drop Cookie Recipes
Time 2h14m
Yield 36
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
- Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
- Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
- Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
- Drop batter onto the prepared baking sheet using a medium cookie scoop.
- Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
- Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
- Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g
PERSIMMON COOKIES IV
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
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 III
Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.
Provided by MARY ANN PUTMAN
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 5.9 g, Cholesterol 2.6 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 28.5 mg, Sugar 2.8 g
PERSIMMON COOKIES II
This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
Provided by Bonnie
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
- Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
- Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g
PERSIMMON PULP COOKIES
Make and share this Persimmon Pulp Cookies recipe from Food.com.
Provided by Susan Moore
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Cream shortening, sugar, pulp, and egg together.
- Add salt, baking soda, baking powder and cinnamon, mix well.
- Add flour, nuts and raisins, mix well.
- Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
Nutrition Facts : Calories 106.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 5.2, Sodium 63.7, Carbohydrate 13.5, Fiber 0.4, Sugar 7.4, Protein 1.2
GRANDMA'S PERSIMMON COOKIES
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
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
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- Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.
- In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.
- Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.
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