Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Remove stems, peel and puree your
Persimmons (7)
and set mixture aside.
Step 2
Cream the
Vegetable Shortening (1 cup)
and
Granulated Sugar (2 cups)
together until light and fluffy.
Step 3
Beat in
Eggs (2)
.
Step 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)
.
Step 5
Stir in the persimmon pulp.
Step 6
Stir in
Raisins (2 cups)
and
Walnuts (2 cups)
.
Step 7
Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12 to 15 minutes.
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