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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?

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