Persimmon Cookies Iii Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
• Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
• Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

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:

• Puree the persimmons in a mini food processor or blender until smooth; set aside.
• Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
• Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
• Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
• Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
• Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
• Drop batter onto the prepared baking sheet using a medium cookie scoop.
• Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
• Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
• Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

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.