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Persimmon Cookies III
Prep
20 mins
Cook
12 mins
Servings
72
Difficulty
Medium
These persimmon cookies are one of my favorite fall treats to bake, and I love sharing them because they're so quick and simple to make. The persimmon pulp gives them a naturally sweet, slightly spiced flavor that feels special without requiring any fancy ingredients or techniques. Persimmons are packed with vitamins and fiber, so you can feel good about enjoying these cookies. What I really appreciate is how fast they come together in about 20 minutes of prep time, and they bake up golden in just 12 minutes. The warm cinnamon and clove spices paired with chewy raisins and crunchy walnuts make every bite satisfying. These are perfect for when you want something homemade but don't have a lot of time to fuss in the kitchen.
Ella x
Ingredients
- ½ cup shortening½ cup shortening
- 11 cup white sugar
- 11 egg
- 11 cup persimmon pulp
- 11 cup all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- ½ teaspoon baking soda½ teaspoon baking soda
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves¼ teaspoon ground cloves
- ½ teaspoon salt½ teaspoon salt
- ½ cup raisins½ cup raisins
- ½ cup chopped walnuts½ cup chopped walnuts
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 2
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- 3
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
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