Persimmon Pulp Cookies

Persimmon Pulp Cookies created by SharleneW

Wonderful fall and winter cookies.

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Susan Moore
Contributor
@Susan Moore
Contributor
"Wonderful fall and winter cookies."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Laneta B.
    Can you freeze persimmon cookies after they have been baked
    Replies 1
  2. KAT1949
    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!!
    Reply
  3. Rowseb
    Wonderful cookies. I will definitely be making these again!!
    Reply
  4. garycarlucci
    I had lost my cookie recipe, then found this one. Very Happy with this recipe just how I remembered them.
    Reply
  5. flamingopink
    very nice. I haven't made shortening cookies in a while, and with the added persimmon, it's a very moist cookie indeed. Agree with whoever said they're like mini cakes. I didn't add raisins because I thought they'd drown out the persimmons. I thought the cookie cried out for crystallized ginger. ( it would really drown out the persimmons, but it still sounds great). I'll make this one again!
    Reply
see 8 more icons / navigate / navigate-down
Advertisement