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 350F. 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.

Servings: 48
Servings: 48

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