Persimmon Cookies

• Produce

  • 1 cup Persimmon pulp
  • 1 cup Raisins

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 cup Sugar

• Nuts & Seeds

  • 1 cup Walnuts

Found on pinchmysalt.com

Description

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 cup persimmon pulp
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon*
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Directions

• 1. Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.
• 2. In a medium bowl, whisk together the flour, soda, salt and spices; set aside.
• 3. In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.
• 4. Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.
• 5. Bake for approximately 12-15 minutes. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.