Persimmon Cookies So Tasty

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Persimmon Cookies

"This is an vintage family recipe. We use the Hachiya form of persimmons. This is a very highly spiced, very elegant excursion cookie. Pecans may be substituted for walnuts."

Ingredients :

half of cup shortening
1 cup white sugar
1 egg
half of teaspoon vanilla extract
2 cups all-motive flour
1/2 teaspoon baking soda
half of teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
half teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
1/4 teaspoon salt
1 cup persimmon pulp

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 350 levels F (175 ranges C).
Cream together the shortening and sugar. Add egg and vanilla; blend well.
Sift together the flour, baking soda, baking powder, 1/four teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour combination into creamed sugar mixture.
Stir in the raisins, chopped nuts, 1/four teaspoon salt and persimmon pulp; blend properly.
Drop with the aid of the teaspoonful on greased or parchment covered cookie sheet. Bake for 12 to 15 minutes. Transfer to cord racks to chill.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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