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Persimmon Cookies

Persimmon Cookies contributed by Norma Rego

1 cup Hachiya Persimmons (the plump, acorn-shaped persimmon must be left at room temperature until complete soft like an over-ripe avocado)

1/2 cup butter

1 cup granulated sugar

1 egg

1 tsp. baking soda

2 cups flour

1/2 teaspoon each ground cinnamon, cloves, and nutmeg

1 cup each of raisins and nuts.

Cream together 1/2 cup butter and 1 cup of sugar. Add one 1 cup of persimmon pulp, 1 beaten egg and 1 tsp. baking soda to the butter and sugar mixture.

Sift together 2 cups of flour, 1/2 tsp. each of cinnamon, cloves and nutmeg, 1 cup of raisins and 1 cup of nuts of your choice. Stir together gently into the persimmon mixture and drop by table-spoons onto a greased cookie sheet. Bake in a preheated oven of 350 degrees for 15 minutes.

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