Moist Persimmon Cookie Food

PERSIMMON COOKIES

Steps:

• Set the oven rack to the middle position. Heat to 325°F (163ºC).
• Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
• Add the egg and mix on medium speed until combined.
• Add 1 cup of persimmon pulp purée and mix until combined.
• Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.
• Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.
• Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.
• Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.
• Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.

PERSIMMON COOKIES

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.

PERSIMMON COOKIES I

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.

PERSIMMON RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
• Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PERSIMMON COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

PERSIMMON COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
• Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
• Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

LOW CARB PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheet or use parchment paper.
• Peel and stem the persimmons then process them in food processor or blender.
• Blend all dry ingredients together. Beat in eggs and persimmon pulp.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
• Options: Add chocolate chips, nuts or/and raisins as desired.

PERSIMMON BANANA COOKIES

Steps:

• Dissolve soda in pulp.
• Cream shortening and sugar.
• Add egg and mix well.
• Mix dry ingredients together.
• Chop nuts and raisins finely, combining with sugar mixture.
• Add pulp.
• Drop on well-greased baking sheet.
• Bake 10-12 minutes at 350°.
• Keep in tight container.