Ingredients for Memo's Persimmon Cookies
- 1 ½ cups peeled and pitted persimmons
- ½ teaspoon baking soda
- ½ cup (1 stick) shortening
- ¾ cup packed brown sugar
- 1 large egg
- Flour
- Cinnamon
- Nutmeg
- Salt
- ½ cup raisins
- ½ cup chopped walnuts
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How to Make Memo's Persimmon Cookies
- Preheat oven to 350°F (175°C).
- Grease and flour a baking sheet.
- Blend 1 ½ cups of peeled and pitted persimmons until smooth.
- In a small bowl, mix the persimmon puree (1 cup) with ½ teaspoon of baking soda. Set aside for 5 minutes.
- In a large bowl, cream together ½ cup (1 stick) of shortening and ¾ cup packed brown sugar until light and fluffy. Beat in 1 large egg.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Gradually add to the creamed mixture, mixing until just combined.
- Gently fold in the persimmon mixture, ½ cup raisins, and ½ cup chopped walnuts.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between cookies.
- Bake for 9-10 minutes, or until the edges are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
60g
Fat
7g
Carbs
8g
