Grammy Sharons Persimmon Cookies Food
PERSIMMON COOKIES
After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
Provided by cookiedog
Categories Drop Cookies
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
GRAMMY SHARON'S PERSIMMON COOKIES
This recipe is one of our family's holiday favorites! I was introduced to persimmons by my Mother-In-Law during my engagement to her son in 1973. This recipe is different from the one she made since her son (my husband since 1974) and our subsequent 2 daughters, preferred an increase in the spices, raisins, and sometimes...
Provided by Sharon Williams
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Wash persimmons. Remove stems. Scoop pulp into a small bowl. Discard peels. Puree pulp and set aside.
- 2. In a medium bowl cream the butter and sugar until fluffy. Beat in eggs. Add persimmon pulp and mix well.
- 3. In a large bowl combine the flour, soda, spices, and salt. Add the wet ingredients into the dry. Mix thoroughly.
- 4. Add raisins and walnuts. Mix well.
- 5. Line a cookie sheet with parchment paper which eliminates the need to grease. It is not necessary to reline for each dozen. The one sheet is all that is needed for the entire batch.
- 6. Drop heaping teaspoons of dough for each cookie, flattening them with the back of the spoon.
- 7. Bake 10 - 15 minutes until tops and bottoms of cookies are a golden brown.
- 8. Thoroughly cool on cookie racks before storing in sealed containers or baggies. This will eliminate condensation from forming and making cookies soggy.
PERSIMMON COOKIES WITH CREAM CHEESE ICING
This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.
Provided by Nana K
Categories Drop Cookies
Time 30m
Yield 48 cookies, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine sugar and butter.
- Beat in eggs and pulp,
- then flour,
- finally other ingredients in order given.
- Drop by teaspoon onto greased cookie sheet.
- Bake 10-12 min in 350 degree oven.
- Cool and ice with Cream Cheese Icing.
- Refridgerate any left overs.
Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
GRANDMA'S PERSIMMON COOKIES
This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking.
Provided by Laura_Ozz
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cream together the sugar and Crisco.
- Add egg, vanilla and persimmon pulp until well blended.
- Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
- Fold in the dates and nuts.
- Spoon out on greased cookie sheets and bake for 12 to 15 minutes.
Nutrition Facts : Calories 165, Fat 7.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 119.5, Carbohydrate 22.7, Fiber 1.3, Sugar 13.2, Protein 2.3
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