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Persimmon Cookies

  •  3.7 stars stars based on 4 reviews
  •   83% would make this again
  • Review this recipe  Read reviews
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Makes about 48

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.

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Reviews of Persimmon Cookies:

1-4 of 4 reviews  

  A cookie baker in California  Nov 4, 2013
Would not make this again.
Way, way, way too greasy, and, did not rise at all.
Recipe is totally wrong!!!

Needed to impress my shuffleboard team.
Had baked persimmon cookies previously, but, with nuts.
Now needed NO nuts, as 2 persons claim to be allergic to nuts.

This recipe... and, I could kick myself... did seem off, and... I kept thinking... it was wrong, wrong, wrong...
but, I tried it...

This recipe has at least 2 errors or more...

Baking powder is necessary to fluff / rise the cookies, and it ERRONEOUSLY stated an entire cup of shortening......
and it only takes a HALF a cup at the very most.
What a horrible and greasy mess...........!!!

I am so angry that people can post any recipe, full of flaws and errors....... and, no one deletes them.

Verify other sites before ever using this recipe........
it is totally WRONG!!!
1 star

  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. 5 stars

  A cookie baker in Texas  Dec 2, 2002
Would make this again.
I didn't really like these cookies. 1 star

  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! :) 5 stars

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