Grandma's Persimmon Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking. Ingredients:
1 cup sugar |
1/2 cup crisco |
1 egg |
1 teaspoon pure vanilla extract |
1 cup persimmon pulp |
2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup dates, chopped |
1 cup walnuts or 1 cup pecans, chopped |
Directions:
1. Preheat oven to 350°F.
2. Cream together the sugar and Crisco.
3. Add egg, vanilla and persimmon pulp until well blended.
4. Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
5. Fold in the dates and nuts.
6. Spoon out on greased cookie sheets and bake for 12 to 15 minutes.
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