Grandmas Persimmon Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Dissolve baking soda in persimmon pulp and set aside.
• Sift flour, spices and salt together, set aside.
• Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Steps:

• Preheat oven to 350°F.
• Cream together the sugar and Crisco.
• Add egg, vanilla and persimmon pulp until well blended.
• Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
• Fold in the dates and nuts.
• Spoon out on greased cookie sheets and bake for 12 to 15 minutes.

Steps:

• 1. Add 1 teaspoon baking soda to the persimmon pulp and set aside.
• 2. In a bowl cream sugar's and butter together add Vanillia nuts,raisins and flour beaten egg and the pulp mixture. Mix lightly
• 3. Then add salt cinnamon cloves and nutmeg and mix together with the other ingredients well.
• 4. drop cookies by tablesspoons on a greased baking sheet bake at 350 degrees for about 12 mins .Do not over cook you want cookies to be chewy not hard.
• 5. You will need to get the large persimmons Hachiya Persimmon they produce alot of pulp and have a good taste the small persimmons will not have enough pulp and will be bitter.I get my persimmons when in season at a Organic market or a Farmers market.