Memo's Persimmon Cookies

Name: Memo's Persimmon Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies, 24 serving(s)
Ingredients: 2 ripe persimmons; 1 teaspoon baking soda; 1/2 cup shortening; 1 cup brown sugar; 1 egg; 2 cups flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 8 ounces raisins; 4 ounces walnuts, chopped

Submitted by laurenpie

"My grandmother's recipe, a little cakey. We eat them plain, but you might prefer them topped with Caramel Frosting or Cream Cheese frosting. Haven't made this in a while, so I'm estimating the yield. Family Note: Memo is Mom-Mom's mother."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 24 cookies
Serves:: 24

ingredients

2 ripe persimmons
1 teaspoon baking soda
¹⁄₂ cup shortening
1 cup brown sugar
1 egg
2 cups flour
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt
8 ounces raisins
4 ounces walnuts, chopped

directions

Preheat oven to 350 degrees. Grease cookie sheet.
Pulp the persimmons in the blender. Mix 1 cup pulp with baking soda, set aside. Cream shortening with brown sugar, then beat in egg. Sift dry ingredients, add to creamed mixture and mix well. Fold in pulp, raisins and walnuts. Scoop and drop onto greased cookie sheet.
Bake for at 350 degrees for 9-10 minutes.

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Reviews

Excellent recipe. Very similar to the one that's been in my family for many years. We use a little less cinnamon (1/2 tsp), less salt (dash), and ADD 1/2 tsp cloves. I can't tell the difference in taste to this one.

kandbhamm