Persimmon Cookies Ii Recipes

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:

• In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
• Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
• Combine dry ingredients with persimmon mixture and blend well.
• Add raisins and nuts.
• Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

Steps:

• 1. Mix together sugar, butter, persimmon, egg, and vanilla.
• 2. Sift dry ingredients in separate bowl: Flour, cinnamon, nutmeg, all spice, cloves, baking powder, baking soda, and salt.
• 3. Add dry ingredients to sugar, butter, pulp from persimmons, egg, and vanilla mixture. Fold in nuts. Drop by rounded spoonfuls of cookie dough on a lightly greased cookie sheet. Or use parchment paper. Bake at 350 for 15-20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.