Persimmon Cookies
Yield
3 dozenPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
persimmon pulp
|
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
persimmon pulp
|
* |
| 5 | ml |
baking soda
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream the sugar and shortening.
Add the persimmon pulp and baking soda, mix well.
Blend in the remaining ingredients.
Drop by rounded teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes.
