Persimmon Cookies III

4.2
(14)
13 Reviews
2 Photos

Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.

Submitted by MARY ANN PUTMAN
Updated on July 14, 2022
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Servings:
72
Yield:
6 dozen
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Ingredients

Original recipe (1X) yields 72 servings

  • ½ cup shortening

  • 1 cup white sugar

  • 1 egg

  • 1 cup persimmon pulp

  • 1 cup all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ½ teaspoon salt

  • ½ cup raisins

  • ½ cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. 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.

  3. 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 (per serving)

42 Calories
2g Fat
6g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 72
Calories 42
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 29mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 0g 1%
Vitamin C 2mg 2%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 20mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.