nonstick baking mat.
Mash persimmon pulp in a small bowl
n a large bowl. Add persimmon puree, stirring until blended.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Cream the sugar and shortening (butter) together.
Add the soda to the persimmon pulp and mix.
Add beaten egg to pulp.
Sift dry ingredients together.
Add persimmon and dry ingredients to creamed mixture; blend well.
Stir in nuts and raisins.
Drop batter from a tablespoon onto a well-greased cookie sheet and top each cookie with a raisin.
Bake at 350\u00b0 for 18 to 20 minutes, or until golden brown.
In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
Combine dry ingredients with persimmon mixture and blend well.
Add raisins and nuts.
Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
(175 degrees C). Grease cookie sheets.
In a medium
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
r>add.
Prepare persimmon pulp by cutting persimmon
in
Sift together the salt, flour, nutmeg, cinnamon, allspice and cloves.
Add rolled oats, raisins and nuts.
Combine all ingredients and drop 1/2 teaspoon for each cookie on cookie sheet, ungreased.
Bake at 350\u00b0 for 15 minutes or until golden brown. Cool on board before storing.
Will make several dozen.
Dissolve soda in persimmon pulp and set aside.
Sift together flour, cinnamon, cloves, nutmeg and salt.
Cream together margarine and sugar until fluffy, then beat in egg.
Stir dry ingredients and persimmon mixture into creamed mixture.
Stir in nuts and raisins.
Drop by teaspoonfuls onto well-greased cookie sheets.
Bake at 300\u00b0 for 10 to 12 minutes.
Makes about 6 dozen.
Cream egg and butter; add sugar.
Add flour, nuts, raisins and spices.
Beat egg; add to persimmon pulp.
Dissolve soda in persimmon pulp.
Combine with dry ingredients.
Bake at 350\u00b0 for 10 minutes on greased cookie sheet.
In a large bowl combine persimmon puree, sugar, egg and butter
Cream butter; gradually add sugar, beating well.
Add egg and beat well.
Combine flour, spices and salt; add to creamed mixture, mixing well.
Combine persimmon pulp and soda; stir well and add to creamed mixture.
Stir in raisins and pecans.
Drop dough by level teaspoonful onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes or until done.
Yields 3 dozen.
Preheat oven to 375\u00b0.
Grease cookie sheets.
Beat thoroughly persimmon pulp, baking soda, sugar, shortening and margarine.
Add egg and beat well.
Sift dry ingredients and add.
Stir in nuts and raisins.
Drop by teaspoonfuls on prepared pans.
Bake for 12 to 15 minutes.
Beat margarine or shortening until creamy.
Add sugar, eggs and persimmon pulp.
Add flour, baking soda, salt and spices. Blend.
Add nuts last.
Drop on ungreased cookie sheet and bake at 375\u00b0 for 10 minutes.
These cookies stay moist and soft.
Cream butter; gradually add sugar, beating well.
Add egg and beat well.
Combine flour, spices and salt; add to creamed mixture, mixing well.
Combine persimmon pulp and soda; stir well (it will thicken) and add to creamed mixture.
Stir in raisins and nuts.
Drop by level tablespoonfuls onto greased cookie sheet. Bake at 350\u00b0 for 12 to 15 minutes or until done.
Makes 3 dozen.
Cream together sugar, egg, oil and persimmon pulp (remove top of fruit and blend on high speed in blender).
Mix and add rest of the ingredients.
Drop from teaspoon to cookie sheet.
Bake at 400\u00b0 until brown, about 10 minutes.
Recipe may be doubled.
Cream shortening and sugar.
Add beaten egg.
Sift together dry ingredients.
Add alternately with persimmon pulp.
Stir in nuts and raisins.
Drop by teaspoons on cookie sheet.
Bake 15 minutes at 350\u00b0.
Makes about 1 1/2 dozen cookies.
Preheat oven to 350\u00b0.
Cream sugar with shortening until fluffy.
Mix in persimmon pulp, nuts and raisins.
Sift flour, baking soda, baking powder, salt and spices together.
Add to creamed mixture; blend well.
Bake as bar or drop cookies on parchment-lined cookie sheets at 350\u00b0 for 12 to 15 minutes.