Persimmon Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
pinch of salt
1 cup vegetable shortening
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon lemon extract
1 cup persimmons pulp
1 cup chopped walnuts
1/2-1 cup chocolate chips
Preheat oven to 350°F. Lightly grease cookie sheets. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt; set aside. Cream shortening with sugars until light and fluffy. Add the egg and lemon extract. Add the dry ingredients alternating with persimmon pulp. Fold in nuts and chocolate chips. Drop by the spoonful onto cookie sheets about 2" apart. Bake 12-15 minutes until puffed and light brown. Cool on wire rack.
Reviews of Persimmon Cookies:
1-3 of 3 reviews
Sharon in Stockton, CA Dec 23, 2003
Would make this again.
Fabulous, moist, tender, instead of the cloves I used more cinnamon and 1/4 tsp allspice. Need to mention how to make the persimmon pulp is all. I used a mini muffin pan to cook them in. Worked great.
A cookie baker in Texas Dec 2, 2002
Would make this again.
I didn't really like these cookies.
Marie in CA Nov 25, 2002
Would make this again.
This is a fabulous recipe. The cookie is very moist and delicious. I added raisens instead of chocolate chips and I made a powdered sugar frosting with fresh lemon juice. You bet I would make them again, as they are already gone! :)
