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Margie's Persimmon Cookies
Contributed by: Margie
What you need
- 1 Cup vegetable shortening (I use 1/2 cup butter flavored crisco and 1/2
cup real butter)
- 3/4 Cup brown sugar
- 3/4 Cup granulated sugar
- 1 egg
- 1 Cup peeled and chopped persimmon (about 2 large or 3 or 4 small
persimmons)
- 2 Cups flour (I use 1 cup bread flour and 1 Cup all-purpose flour*)
- 1 tsp. salt
- 1 tsp baking soda
- 1 tsp. cinnamon (I use Saigon cinnamon)
- 1/2 tsp. powdered ginger
- 1/2 tsp ground cloves
- 1 cup chopped walnuts (I use pecans)
- 1 cup raisins
- »«Spice Glaze»«
- 1 Cup confectioners' sugar
- 2 Tbsp. water
- 1/4 tsp mace and /or 1/4 tsp cinnamon (I added both and of course, I used
Saigon Cinnamon
How to make it
- Preheat the oven to 350 F and grease some cookie sheets.
- Combine the
shortening and sugars and beat until thoroughly blended.
- Add the egg and
beat well, then beat in the persimmon pulp.
- Stir and toss together the
flour, salt, soda, cinnamon, ginger, and cloves.
- Add to the first mixture,
and beat until completely mixed.
- Stir in nuts and raisins.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets and bake for
about 10 minutes, or until the cookies have puffed & browned slightly.
- While
hot, brush each with the Spice Glaze, then transfer to racks to cool.
*The
gluten in the bread flour makes a chewier cookie.
Variation: Oatmeal Persimmon Cookies- Add 2 cups uncooked oatmeal (not instant) to
dough when you add the nuts and raisins. (I have not tried this)
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