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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts. Ingredients:
1/2 cup shortening |
1 cup white sugar |
1 egg |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup raisins |
1 cup chopped walnuts |
1/4 teaspoon salt |
1 cup persimmon pulp |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
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