Prep 15 mins
Cook 15 mins
Wonderful fall and winter cookies.
- 177.44 ml shortening
- 236.59 ml sugar
- 236.59 ml persimmon pulp
- 1 egg
- 473.18 ml flour
- 1.23 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml cinnamon
- 118.29 ml walnuts
- 177.44 ml raisins
- Cream shortening, sugar, pulp, and egg together.
- Add salt, baking soda, baking powder and cinnamon, mix well.
- Add flour, nuts and raisins, mix well.
- Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
Excellent recipe. I did add 1/2 tsp ground nutmeg. Every year when the persimmons get ripe I try to find the best recipe. Well, this year I think I have found the persimmon cookie treasure! Will definitely be making more!!
Wonderful cookies. I will definitely be making these again!!
I had lost my cookie recipe, then found this one. Very Happy with this recipe just how I remembered them.