Persimmon Cookies
Persimmons ripen into a soft sweet berry that is perfect for adding a delightful flavor and sweetness to Persimmon Cookies.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 cup shortening
- 1 cup sugar
- 1 large egg
- 1 cup persimmon pulp
- 1 cup walnuts, chopped
- 1 cup raisins
Instructions
- Preheat oven to 350°F. Line two baking sheets with foil and spray with non-stick cooking spray.
- Combine the flour, soda, salt, cinnamon and nutmeg together in a medium bowl.
- Using a hand mixer, cream together the shortening and sugar in a large bowl. Beat in the egg then beat in the persimmon pulp.
- Mix in the flour mixture in two additions until thoroughly incorporated. Stir in the nuts and raisins.
- Drop tablespoon sized balls of dough onto the prepared cookie sheets. The cookies don't spread, so they can be placed close together.
- Bake until golden brown, about 15 minutes. Cool on wire racks.