Persimmon Cookies

[red_trillium]

I posted this at my gardening journal, pinepigs_garden and thought I would post it here. It's a scrumptuous recipe and since it's persimmon season here it's perfect! You can probably also use tinned pumpkin if you want too, that would be tasty. If you were really experimental in the kitchen it would probably be nice with a nectarine or peach puree or possibly applesauce.

It's great for eating yourself, but would also be a good Christmas cookie to make for gifts, for fundraising bake sales or just having family/friends over for coffee.

My changes are either in itallics or strikethrough.

original recipe at this link

Moist Persimmon Cookie
By: ANGELZ
"This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins."

Recipe details under the cut.

Prep Time:
10 Min
Cook Time:
12 Min
Ready In:
30 Min


Servings 36

Ingredients
1-2 persimmons (approx 1 cup pulp)
1/2 cup shortening butter
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
½ tsp ground ginger
¼ to ½ cup sliced almonds (optional)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Directions

Peel and de-stem the persimmons and process them in a food processor or blender. I didn't process the pulp, just scooped the very ripe pulp out and used a fork & knife to cut any biggish pieces. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Put baking paper on cookie sheets.

In a medium bowl, cream together the sugar and shortening butter. Beat in the egg and persimmon pulp Beat the egg separately for a few minutes, add to sugar/butter mixture & mix well. Add persimmons to this and mix well. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg all spices, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins (if used). Drop by rounded spoonfuls onto the prepared baking sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.