persimmon cookie recipes - long - best if copied to word and printed!

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Persimmon Nut Cookies

Ingredients:

1 cup sugar

1/2 cup shortening

1 egg

2 cups sifted flour

1/2 teaspoon soda

1/2 teaspoon powdered cloves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup persimmon pulp

1 cup chopped nuts

Cream sugar and shortening. Add unbeaten egg and mix well. Sift

flour, salt, soda and spices together. Add flour mixture and

persimmon pulp alternately to the creamed mixture. Add nuts and stir

in well. Place batter in refrigerator for several hours. Drop by

teaspoon on slightly greased cookie sheet and bake at 350F for about

15 minutes. Makes three to four dozen cookies.

Fuyu Cookies

Ingredients:

1 teaspoon baking soda

1/2 cup butter or margerine

1 egg

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup sieved Fuyu pulp

1 cup sugar

2 cups flour

1/2 teaspoon salt

1/2 teaspoon cloves

1 cup raisins or nuts

Stir baking soda into Fuyu pulp and set aside. Cream together butter

and sugar. Beat in egg then Fuyu mixture. Sift flour with baking

powder, salt, cinnamon, cloves, and nutmeg. Add to creamed mixture

along with raisins or nuts. Mix thoroughly. Drop by teaspoonfuls onto

greased cookie sheet and bake at 350F for 8 to 10 minutes. Makes

about 4 dozen delicious cookies.

Glazed Persimmon Cookies

Ingredients:

1 cup thick persimmon pulps

3/4 cup light or dark raisins

1/4 cup wine

2 eggs

1 teaspoon salt

1/2 teaspoon cinnamon

Wine Glaze

1-1/4 cups sugar,half brown sugar for flavor

2/3 cup shortening, part butter or margerine

3/4 cup nuts

2-1/2 cups sifted flour

4 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon nutmeg

1/4 teaspoon ginger

Chop nuts. Coarsely chop raisins or other dried or candied fruit.

Combine with wine. Cream shortening, sugar and vanilla until fluffy.

Beat in eggs until well blended. Stir in persimmon or pumpkin.

Mixture may curdle slightly. Sift flour, baking powder, salt and

spiced directly into creamed mixture, add nuts and raisins. Drop by

teaspoonfuls onto lightly greased baking sheets. Bake at 370F for 15

to 18 minutes. Remove to wire racks and when slightly cool, spread

top of each cookie with Wine Glaze. Cool thoroughly before storing

with waxed paper between each layer of cookies. Makes about 3 1/2

dozen cookies.

Persimmon Cookies

Ingredients:

2 cups sugar

4 cups flour

2 cups Persimmon pulp

2 cups walnuts

2 teaspoons soda dissolved in persimmon pulp

1/2 teaspoon cloves, cinnamon and nutmeg

1 cup shortening

2 eggs

2 cups raisins

1 teaspoon salt

Cream shortening and sugar. Add nuts and raisins to flour and spices.

Beat eggs and add to pulp. Combine with dry in ingredients. Mix. Drop

on greased cookie sheet. Bake 350F for 12 to 15 minutes.

Persimmon Cocoa Cookies

Ingredients:

1/2 cup butter or margerine

1/2 teaspoon cinnamon

1 cup persimmon pulp

2 cups sifted flour

1-1/2 teaspoons cocoa

1/4 teaspoon ginger

1 teaspoon baking soda

pinch of salt

1 egg

1 cup brown sugar

1/4 teaspoon ginger

nuts and or raisins

Cream butter and sugar; add egg, stirring well. Sift all the dry

ingredients together. Add dry ingredients and persimmon pulp

altermately to the creamed mixture. Mix well add the nuts and or

raisin. Drop on cookie sheet and bake at 350F for about 10 minutes.

Makes three to four dozen cookies.

Persimmon Raisin Cookies

Ingredients:

1 egg

1 cup persimmon pulp

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 3/4 cups flour

1 teaspoon soda

1/2 cup shortening

1 cup raisins

Beat the egg; add persimmon pulp, sugar and spices. Stir. Sift flour

and soda together. Add flour mixture to shortening. Combine pulp and

flour mixtures, mixing well. Add raisins, stirring in well. Drop by

teaspoon on a cookie sheet. Bake at 350F for 10 to 15 minutes. Makes

3 to 4 dozen cookies.

Persimmon Orange Delights

Ingredients:

1/2 cup butter or margerine

1 cup brown sugar, firmly packed

2 eggs

1 cup persimmon pulp

1 tablespoon grated orange peel

1/2 cup orange juice

2-1/2 cup flour

1 cup raisins

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon mace or cloves

1/2 teaspoon salt

1 cup coarsely chopped nuts

Cream shortening and sugar, then add next four ingredients. Measure

flour and add soda, baking powder, spices and salt. Sift once

together then add to first mixture. Fold in nuts and raisins.

Persimmon Spice Cookies

Ingredients:

1/2 cup margerine

1 cup sugar

1 egg

2 cups sifted flour

1 teaspoon soda

1/2 teaspoon baking powder

1 cup persimmon pulp

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoom cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chopped nuts

Cream butter and sugar, then beat in egg and add persimmon pulp. Sift

all the dry ingredients together, and then stir dry mixture into wet

mixture. Add the nuts and mix well. Drop mix by tablespoons on a

greased cookie sheet. Bake at 375F for about 12 minutes or until

done. Then store well in an airtight container, or may be frozen.

Makes 6 dozen cookies.

Persimmon Coconut Cookies

Ingredients:

3/4 cup shortening

2 teaspoons baking powder

3/4 cup shredded coconut

1 cup persimmon pulp

1/4 teaspoon soda

2 cups flour

1 cup sugar

1/4 teaspoon salt

3/4 cup nut meats

1 egg

Cream sugar and shortening until light and fluffy. Add egg and beat

well. Sift flour, soda, salt and baking powder together. Add dry

ingredients to the creamed mixture alternately with persimmon pulp.

Add nuts and coconut. Drop by teaspoon on greased cookie sheet. Bake

at 375F for 12 to 15 minutes or until done. Makes three to four dozen

cookies.

Persimmon Oatmeal Cookies

Ingredients:

1 1/2 cup sifted flour

1 cup sugar

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

3/4 teaspoon cinnamon

3/4 cup shortening

1 egg, well beaten

1 cup persimmon pulp

1-3/4 cup rolled quick oats

1/2 cup chopped nuts

Sift together flour, sugar, soda, salt, nutmeg and cinnamon into

mixing bowl. Cut in shortening. Add eggs, persimmon, rolled oats and

nuts. Beat until thoroughly blended. Drop by teaspoonfuls, about 1-

1/2 inches apart on ungreased cookie pans. Bake at 400F for about 15

minutes, or until cookies are done. Makes about 3-1/2 dozen cookies.

Personally I am VERY lazy, I used to make cookies, then they turned

into bars, now I just spread the dough all over a baking sheet and

make squares! Also, persimmon breads, lemon, orange, and cranberry

breads are all great for those of us who like to bake but hate the

one at a time cookie making! If it can be made a cookie, I can make

it into a bread or a bar!!!

Cindee