Persimmon Raisin Cookies Recipes

PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

PERSIMMON - RAISIN COOKIES

Steps:

• Cream butter, gradually add sugar, beating well.
• Add eggs and beat well.
• Combine flour, spices and salt-add to creamed mixture.
• Mix well.
• Combine persimmon pulp and baking soda; stir well and add to creamed mixture.
• Stir in raisins and pecans.
• Drop dough by tablespoons onto greased cookie sheets.
• Bake at 350ºF for 12 to 15 minutes or until done.
• Usually yields about 3 dozen.

PERSIMMON COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Dissolve baking soda in persimmon pulp and set aside.
• Sift flour, spices and salt together, set aside.
• Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

OATMEAL RAISIN PERSIMMON COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cover raisins with water in a small saucepan and boil them until they are soft; drain.
• In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
• Beat well.
• Add the flour, salt, and soda.
• Beat again and stir in the raisins, persimmons (or apricots), and oats.
• Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
• Cool cookies before removing them from the baking pan.

PERSIMMON RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
• Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.