Recipe: 5 Persimmon Cookie Recipes

Title: Persimmon Cookies
Categories: Persimmons, Cookies, Desserts, Snacks
Yield: 4 dozen

1 c Sugar
1/2 c Butter
1 Egg
1 t Baking soda
1 c Persimmon pulp
2 c Flour
1/2 t Ground cloves
1/2 t Cinnamon
1/2 t Nutmeg
1 c Raisins
1 c Chopped nuts
Frosting:
1/2 c Butter
1 c Brown sugar
1/4 c Milk
2 c Powdered sugar

Cookies:
Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry ingrediants, raisins and nuts. Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly browned. Frost with caramel frosting.

Frosting:
To make frosting, melt butter in medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating; the icing will set-up as it cools.

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PERSIMMON COOKIES

1 cup persimmon pulp
1 tsp. soda
1 cup butter
1 cup sugar
2 cups flour
1/2 tsp. each: cinnamon, cloves, nutmeg
1 cup ground nuts
1 cup ground raisins (or 1/2 cup may be used)
1 egg

Puree persimmon pulp until smooth and stir in baking soda.
Set aside.

Cream butter and sugar. Beat in egg. Set aside.

Mix together dry ingredients. Stir in nuts and raisins. Add pulp mixture and dry ingredients alternately to butter and sugar mixture, mixing well after each addition.

Drop by heaping teaspoons on greased baking sheets. Bake in 350-degree oven about 15 minutes.


LOW-FAT PERSIMMON COOKIES

1 cup unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup sugar
1 cup persimmon pulp (do not sieve)
1 teaspoon baking soda
2 egg whites
1/2 cup applesauce
1 cup currants
1/4 cup chopped almonds (optional)

Combine dry ingredients except baking soda. Add baking soda to persimmon pulp and beat in egg whites. Add dry ingredients to persimmon pulp, stir in applesauce currants, and almonds. Make drop cookies. Place on a cookie sheet sprayed with a nonstick product.

Bake at 375 degrees for 15 to 20 minutes.

Per serving (2 cookies): 114 calories, less than one gram fat.


From Sherri Eastman

PERSIMMON COOKIES
(KNX Food News)

1 cup sugar
1 cup butter or shortening
1 egg beaten
2 cups flour
1/2 teaspoon each of cinnamon, cloves and nutmeg
1 cup persimmon pulp (with soda)
1 teaspoon soda, dissolved in the persimmon pulp
1 cup each of nuts and raisins, ground.

Cream butter and sugar, add beaten egg, then raisins, nuts and persimmon pulp. Add dry ingredients. Drop by spoonful on cookie sheet. Bake in moderate 350 oven approximately 10 to 15 minutes.

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HARVEST COOKIES

Preheat oven to 350 degrees. Grease cookie sheets.

Cream together:
1 c. margarine
2 c. brown sugar
2/3 c. white sugar

Blend in:
2 eggs
2 tsp. vanilla
2 c. persimmon pulp (or pumpkin)

Combine:
2 tsp. baking powder
2 c. flour
2 c. uncooked oats
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. ginger
1 tsp. salt

Stir into creamed mixture.

Stir in:
2 c. mini chocolate chips (optional)
1 c. raisins
1 c. nuts

Bake about 10 minutes.