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Great Aunt Maude’s Persimmon Cookies
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Description
A recipe handed down from my Great Aunt Maude. It’s a fall favorite at our house and my dad’s favorite cookie!
Ingredients
- 1 cup Persimmon Pulp
- ½ cups Vegetable Shortening
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 2 cubes All-purpose Flour
- 1 whole Egg, Beaten
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cloves
- ½ teaspoons Salt
- 1 cup Pecans Or Walnuts, Chopped
- 1 cup Raisins (or Currants)
Preparation
I use Fuyu Persimmons. Make sure your persimmons are very ripe and soft, cut in half, then scoop out the pulp with a spoon, breaking it up a bit in the bowl if needed. It took me 3 average sized persimmons to get just over 1 Cup of pulp.
Mix persimmon pulp, shortening, sugar and baking soda in a large mixing bowl until creamy. Add remaining ingredients and mix until totally combined.
Drop by teaspoons (I use a small cookie scooper) onto a greased cookie sheet and bake at 325F for 12-15 minutes. Cool on a wire rack.
Makes about 36 cookies.
You can also bake the cookies in a greased mini muffin tin for 15 minutes, allow to cool a bit in the pan, then cool completely on a wire rack.
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