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Persimmon Cookies

Persimmon Cookies

Oxmoor House JANUARY 1985

  • Yield: about 5 dozen

Ingredients

  • 2 tablespoons butter or margarine, softened
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup persimmon pulp, pureed
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup finely chopped dates
  • 1 1/2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract

Preparation

Cream butter in a medium mixing bowl; gradually add sugar, beating well.

Combine flour, baking powder, soda, cinnamon, cloves, allspice, and nutmeg in a small mixing bowl. Add to creamed mixture alternately with persimmon puree, beginning and ending with flour mixture; beat well after each addition. Stir in remaining ingredients.

Drop dough by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 375° for 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.

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Persimmon Cookies Recipe

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