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Persimmon Cookies

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Recipe

 

Yield

24 servings

Prep

5 min

Cook

15 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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½ cup vegetable shortening
or butter, or margarine
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1 each eggs
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1 cup persimmon pulp
mixed with baking soda
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1 teaspoon baking soda
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½ teaspoon cinnamon
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½ teaspoon allspice
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½ teaspoon nutmeg
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1 cup dates
or raisins, chopped
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1 cup nuts
walnuts are good, chopped
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1 3/4 to 2 cups all-purpose flour
depending on how soft you want the cookies
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1 teaspoon baking powder
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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118 ml vegetable shortening
or butter, or margarine
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1 each eggs
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237 ml persimmon pulp
mixed with baking soda
*
5 ml baking soda
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2.5 ml cinnamon
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2.5 ml allspice
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2.5 ml nutmeg
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237 ml dates
or raisins, chopped
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237 ml nuts
walnuts are good, chopped
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all-purpose flour
depending on how soft you want the cookies
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5 ml baking powder
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2.5 ml salt
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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

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 12424% 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?
 

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