n a large bowl. Add persimmon puree, stirring until blended.
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
Sift flour and spices, add dry walnuts and raisins.
Drop by teaspoons on greased baking sheets.
Bake at 375\u00b0 for 12 to 15 minutes.
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.
Mix sugar, margarine and egg.
Then mix in persimmon pulp. Add dry ingredients and then nuts.
Drop on cookie sheet and press a walnut half on top to flatten a little.
Bake at 350\u00b0 for 12 to 15 minutes.
This recipe can be doubled.
Cream sugar and butter together; beat in egg.
Sift all dry ingredients except baking soda together, stir in nuts and raisins, set aside.
Puree persimmon pulp until smooth then stir in baking soda.
Add persimmon mixture and dry ingredients alternately into creamed butter and sugar mixture; mixing well after each addition. Drop batter by heaping teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes.
Makes about 2 dozen cookies.
Cream together butter or margarine and sugar.
Add egg; beat. Mix soda with persimmon pulp.
Sift together dry ingredients.
Add persimmon pulp, then dry ingredients, to creamed mixture.
Stir in nuts and raisins.
Drop by teaspoonfuls onto lightly greased baking sheets.
Bake in a preheated 350\u00b0 oven for 12 to 15 minutes.
Makes about 5 dozen cookies.
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.
nonstick baking mat.
Mash persimmon pulp in a small bowl
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.
Cream sugar and shortening.
Dissolve soda in pulp and beaten egg.
Add to first mixture.
Sift flour with spices; combine with persimmon mixture.
Add nuts and raisins.
Drop by teaspoonfuls on greased baking sheet.
Bake 12 to 15 minutes at 350\u00b0.
Yields 3 to 4 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.
Mix sugar, margarine and egg. Mix soda with persimmon pulp. Stir into sugar and margarine mixture. Add flour (with spices mixed in), then stir in walnuts. Drop on greased cookie sheets. Bake in 375\u00b0 oven for 12 to 15 minutes. Makes about 3 dozen cookies.
r>add.
Prepare persimmon pulp by cutting persimmon
in
Cream 1/2 cup butter with 1 cup sugar, then add 1 beaten egg and 1 cup persimmon pulp.
Persimmon pulp needs 1 teaspoon soda dissolved in it first.
Set aside and combine the following.
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.
In a bowl, combine flour, baking soda and spices.
In a second bowl or food processor, cream the butter, sugar, orange rind and egg.
Combine the dry ingredients with the creamed mixture. Lightly mix in the persimmon pulp.
Drop the batter by the tablespoonful on a greased cookie sheet.
Sprinkle with anise seed and bake for 15 to 20 minutes at 350\u00b0.
Yields approximately 3 dozen cookies.
With electric mixer, cream shortening.
Add sugar and egg and beat well.
In separate bowl, mix together flour, spices, salt and baking soda.
Stir flour mixture into creamed shortening mixture.
Mix in persimmon pulp, raisins and nuts. Drop by spoonfuls, 2-inches apart, onto lightly greased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Makes 3 dozen cookies.
Cream together shortening, sugar, persimmon pulp and egg. Sift together remaining dry ingredients and add to creamed mixture.
Add nuts, dates and vanilla.
Drop by teaspoonful onto greased cookie sheets. Bake at 350\u00b0 for 20 minutes.
Makes 2 1/2 dozen cookies.
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.
Cream sugar and margarine together; beat in egg.
Sift flour, nutmeg, cinnamon and cloves together.
Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda.
Add persimmon mixture and dry ingredients alternately to creamed margarine and sugar mixture, mixing well after each addition. Drop by heaping teaspoonful on greased baking sheet.
Bake at 350\u00b0 for 15 minutes.
Makes about 2 dozen.