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Persimmon Cookies

By: Ruth

"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."

Rate/Review | Read Reviews (42)

What to Drink?
	Port
	Hazelnut Irish Cream
	Eggnog Coffee Punch

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 5 dozen

Ingredients

1/2 cup shortening
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
1/4 teaspoon salt
1 cup persimmon pulp

Directions

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.