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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe. Ingredients:
1 1/2 cups sugar |
1/2 cup shortening |
1 cup persimmon pulp |
1 egg |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1 cup raisins |
1 cup walnuts or 1 cup pecans |
powdered sugar |
Directions:
1. In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
2. Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
3. Combine dry ingredients with persimmon mixture and blend well.
4. Add raisins and nuts.
5. Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
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