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
•
1/2
Tbsp
Ground Cinnamon
•
1
cup
Vegetable Shortening
•
1/2
Tbsp
Ground Nutmeg
•
2
Eggs
•
7
Persimmons
•
4
cups
All-Purpose Flour
•
2
cups
Raisins
•
1
tsp
Salt
•
2
cups
Walnuts
, chopped
•
1/2
Tbsp
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 Eggs (2).
4.
Stir in the All-Purpose Flour (4 cups), Salt (1 tsp), Baking Soda (1/2 Tbsp), Ground Cinnamon (1/2 Tbsp), and Ground Nutmeg (1/2 Tbsp).
5.
Stir in the persimmon pulp.
6.
Stir in 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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