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Persimmon Cookies

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Submitted by She

YIELD

24 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

1 237
CUP ML SUGAR
½ 118
CUP ML VEGETABLE SHORTENING
or butter, or margarine *
1 1
EACH EACH EGGS
1 237
CUP ML PERSIMMON PULP
mixed with baking soda *
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML NUTMEG
1 237
CUP ML DATES
or raisins, chopped
1 237
CUP ML NUTS
walnuts are good, chopped
1 3/4 to 2
CUPS ALL-PURPOSE FLOUR
depending on how soft you want the cookies
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT

Directions

Cream shortening and sugar; add egg and mix well.

Add persimmon pulp (it will be gelatinous with the soda mixed in) and dry ingredients.

Fold together.

Add dates and nuts last.

Drop onto greased cookie sheet from spoon.

Bake at 350℉ (180℃) F for about 10 to 12 minutes--until they are as you like them.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 124 24% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 76mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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