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Persimmon Cookies

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Submitted by: phyrey

 

These drop cookies contain mashed persimmon pulp, raisins & walnuts, and are flavored with several spices and lemon extract plus grated peel.
 

Ingredients

  • 3 cups Flour
  • 1/2 cup Shortening
  • 1 1/2 cup Granulated Sugar
  • 2 Eggs
  • 1 cup Persimmon Pulp (mashed)
  • 4 tsp Baking Powder
  • 1 tsp EACH of Salt, Cinnamon, Nutmeg (ground), Lemon Extract, Lemon Zest (grated rind), and Vanilla
  • 1/2 tsp EACH of Allspice and Ginger (ground)
  • 1 cup Raisins
  • 1 cup Walnuts (chopped)

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Method

Preheat Oven: 350*. Grease or line cookie sheets with parchment paper. In Large bowl, cream together shortening and sugar. Add eggs; blend in. Add persimmon pulp, Vanilla, Lemon flavoring and zest. In medium bowl sift flour and spices. Gradually stir into wet ingredients. Once mixed, add nuts and raisins. Drop by teaspoonfuls onto prepared cookie sheets. Bake about 12 mins, or until lightly browned.

 

Notes: Persimmons should be slightly over-ripe, for best results.

 

Number of Servings: 36-48

 

Submitted by: phyrey ()

 

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