Persimmon Cookies

I love persimmon cookies. The recipe below is the same one my mom, great-aunt and great-grammie used. They all would pulp the persimmons and freeze the bulk in the amount needed for one batch of cookies. (I would of preferred two batches...) Yes, until they are pulped and sugar added, they tend to be a tad tart. (grin)

They used walnuts and raisins from their farms, fresh. The cookies are moist and delicious. I do not know how long they keep since they rarely made it longer than a day or two in the house. Yum!

Persimmon Cookies

5 cups Flour
2 tsp. Cinnamon
2 tsp. Nutmeg
1 tsp. Cloves
2 cups Raisins
2 cups chopped Walnuts
1 cup Shortening (I use softened butter)
2 cups Sugar
2 large Eggs
2 cups Persimmon Pulp/Bulk
2 tsp. Baking Soda
2 tsp. Baking Powder

Mix together all dry ingredients. Cut in shortening or softened butter. Stir together the persimmon pulp and eggs. Stir into the dry ingredients. Stir in raisins and nuts.

Preheat oven to 350°F. Drop the dough by spoonfuls onto a greased/buttered cookie sheet. Bake for 8 to 10 minutes.

I grew up on these. They are killer.



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