Ingredients for Persimmon Cookies
- 1 cup (2 sticks) unsalted shortening
- 1 ½ cups granulated sugar
- Persimmon Pulp
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Walnuts
- ½ cup raisins (optional)
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How to Make Persimmon Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening and sugar until light and fluffy.
- Beat in the persimmon pulp and eggs until well combined.
- In a separate bowl, whisk together the salt, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the nuts and raisins (if using).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
6g
Carbs
4g
