Rating: 4.5 stars 4.5
118 Ratings
  • 5 star values: 82
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Dissolve baking soda in persimmon pulp and set aside.

  • Sift flour, spices and salt together, set aside.

  • Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.

  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts

214 calories; protein 3.1g; carbohydrates 30.1g; fat 9.9g; cholesterol 23.9mg; sodium 176.2mg. Full Nutrition
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