Persimmon Pulp Cookies

"Wonderful fall and winter cookies."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by home728 photo by home728
Ready In:
30mins
Ingredients:
11
Yields:
36 cookies
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ingredients

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directions

  • Cream shortening, sugar, pulp, and egg together.
  • Add salt, baking soda, baking powder and cinnamon, mix well.
  • Add flour, nuts and raisins, mix well.
  • Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.

Questions & Replies

  1. Can you freeze persimmon cookies after they have been baked
     
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Reviews

  1. Excellent recipe. I did add 1/2 tsp ground nutmeg. Every year when the persimmons get ripe I try to find the best recipe. Well, this year I think I have found the persimmon cookie treasure! Will definitely be making more!!
     
  2. Wonderful cookies. I will definitely be making these again!!
     
  3. I had lost my cookie recipe, then found this one. Very Happy with this recipe just how I remembered them.
     
  4. Not very sweet and seemed to be missing something. I think this recipe could use some brown sugar to add a little more flavor--either that or a spot of cream cheese frosting.
     
  5. Wow this was a pretty nice cookie. I didn't have any nuts and I used 1 stick of butter instead of the shortening and it came out fine. I liked how the cookies were very airy and fluffy like mini breads almost. Interesting what you can do with a persimmon... Thanks!
     
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Tweaks

  1. Wow this was a pretty nice cookie. I didn't have any nuts and I used 1 stick of butter instead of the shortening and it came out fine. I liked how the cookies were very airy and fluffy like mini breads almost. Interesting what you can do with a persimmon... Thanks!
     

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