These delicious, easy to make cookies make good use of your delicious persimmons.
Total Time
20min
5.0
1 Rating
Author: Abundant Harvest Organics
Servings:
8
Ingredients
•
2
cups
Granulated Sugar
•
2
tsp
Simply Organic Cinnamon, Ground
•
1
cup
Vegetable Shortening
•
2
tsp
Ground Nutmeg
•
2
Eggland's Best Classic Eggs
•
7
Persimmons
•
4
cups
All-Purpose Flour
•
2
cups
Sun-Maid Raisins
•
1
tsp
Salt
•
2
cups
Walnuts
, chopped
•
2
tsp
Baking Soda
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Remove stems, peel and puree your Persimmons (7) and set mixture aside.
2.
Cream the Vegetable Shortening (1 cup) and Granulated Sugar (2 cups) together until light and fluffy.
3.
Beat in Eggland's Best Classic Eggs (2).
4.
Stir in the All-Purpose Flour (4 cups), Salt (1 tsp), Baking Soda (2 tsp), Simply Organic Cinnamon, Ground (2 tsp), and Ground Nutmeg (2 tsp).
5.
Stir in the persimmon pulp.
6.
Stir in Sun-Maid Raisins (2 cups) and Walnuts (2 cups).
7.
Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12 to 15 minutes.
8.
Enjoy!
Nutrition Per Serving
CALORIES
1076
FAT
47.0 g
PROTEIN
13.8 g
CARBS
157.1 g
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