Persimmon Raisin Cookies Food

PERSIMMON RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Remove stems, peel and puree your Persimmon (7) and set mixture aside.
• Cream the Vegetable Shortening (1 cup) and Granulated Sugar (2 cup) together until light and fluffy.
• Beat in Egg (2).
• Stir in the All-Purpose Flour (4 cup), Salt (1 teaspoon), Baking Soda (2 teaspoon), Ground Cinnamon (2 teaspoon), and Ground Nutmeg (2 teaspoon).
• Stir in the persimmon pulp.
• Stir in Raisins (2 cup) and Walnut (2 cup).
• Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12 to 15 minutes.
• Enjoy!

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.

OATMEAL RAISIN PERSIMMON COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cover raisins with water in a small saucepan and boil them until they are soft; drain.
• In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
• Beat well.
• Add the flour, salt, and soda.
• Beat again and stir in the raisins, persimmons (or apricots), and oats.
• Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
• Cool cookies before removing them from the baking pan.

PERSIMMON - RAISIN COOKIES

Steps:

• Cream butter, gradually add sugar, beating well.
• Add eggs and beat well.
• Combine flour, spices and salt-add to creamed mixture.
• Mix well.
• Combine persimmon pulp and baking soda; stir well and add to creamed mixture.
• Stir in raisins and pecans.
• Drop dough by tablespoons onto greased cookie sheets.
• Bake at 350ºF for 12 to 15 minutes or until done.
• Usually yields about 3 dozen.

CRANBERRY PERSIMMON COOKIES

Steps:

• Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.