Persimmon Cookies Best Dishes

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Persimmon Cookies

"This is an vintage own family recipe. We use the Hachiya variety of persimmons. This is a very highly spiced, very elegant holiday cookie. Pecans may be substituted for walnuts."

Ingredients :

half cup shortening
1 cup white sugar
1 egg
half of teaspoon vanilla extract
2 cups all-reason flour
half teaspoon baking soda
1/2 teaspoon baking powder
1/four teaspoon salt
1/2 teaspoon ground cloves
half teaspoon floor cinnamon
half of teaspoon floor nutmeg
1 cup raisins
1 cup chopped walnuts
1/4 teaspoon salt
1 cup persimmon pulp

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 350 tiers F (one hundred seventy five stages C).
Cream together the shortening and sugar. Add egg and vanilla; mix well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour combination into creamed sugar combination.
Stir within the raisins, chopped nuts, 1/four teaspoon salt and persimmon pulp; mix well.
Drop by the teaspoonful on greased or parchment coated cookie sheet. Bake for 12 to 15 mins. Transfer to twine racks to chill.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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