Margie's Persimmon Cookies Recipe

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Margie's Persimmon Cookies

Contributed by: Margie

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

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)

Questions about this recipe?