Moist Persimmon Cookie Popular Recipes
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| Moist Persimmon Cookie |
"This is a smooth wet highly spiced cookie. The persimmon fruit lends its sweetness and shade to this easy cookie. Any kind if nuts may be used for this and you could favor to omit the raisins."
Ingredients :
- 2 persimmons
- half cup shortening
- 1 cup white sugar
- 1 egg
- 2 cups all-reason flour
- half of teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon floor cinnamon
- 1/2 teaspoon ground cloves
- half of teaspoon floor nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
Instructions :
| Prep : 10M | Cook : 36M | Ready in : 30M |
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- Peel and de-stem the persimmons and system them in a meals processor or blender. You will need sufficient pulp to same 1 cup. Preheat oven to 350 tiers F (a hundred seventy five degrees C). Grease cookie sheets.
- In a medium bowl, cream collectively the sugar and shortening. Beat inside the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by using rounded spoonfuls onto the organized cookie sheet.
- Bake for eight to ten minutes in the preheated oven. Allow cookies to cool on baking sheet for five mins before removing to a cord rack to cool completely.
Notes :
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