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Persimmon Cookies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Approximately 2 dozen cookies
1 cup granulated sugar
1/2 cup butter, softened
1 egg
2 cups all-purpose flour
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 cup walnuts, chopped
1/2 cups raisins, (optional)
1 cup pureed persimmon pulp
1 tsp. baking soda

Preheat oven to 350 degrees F (180 C). Lightly grease a large cookie pan.

In a large bowl, cream sugar and butter together. Beat in egg. In another bowl sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. In a food processor or blender, puree persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Drop batter by heaping teaspoons about 2 inches apart onto prepared cookie pan. Bake at 350 degrees F (180 C) for 15 minutes. Let cookies cool for 5 minutes in pan, then transfer to wire rack to cool completely.

Makes about 2 dozen cookies.

Source: DianasDesserts.com
Date: September 27, 2003


Reviewer: Erin
These were very easy to make and were a hit with my entire family.


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