These delicious, easy to make cookies make good use of your delicious persimmons.
Author: Abundant Harvest Organics
Preheat oven to 350 degrees F (180 degrees C). Remove stems, peel and puree your
and set mixture aside.
Vegetable Shortening (1 cup)
Granulated Sugar (2 cups)
together until light and fluffy.
Stir in the
All-Purpose Flour (4 cups)
Salt (1 tsp)
Baking Soda (1/2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Ground Nutmeg (1/2 Tbsp)
Stir in the persimmon pulp.
Raisins (2 cups)
Walnuts (2 cups)
Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12 to 15 minutes.
Nutrition Per Serving
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