Rating: 4.5 stars
86 Ratings
  • 5 star values: 62
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream together the shortening and sugar. Add egg and vanilla; mix well.

  • Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.

  • Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.

  • Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts

87 calories; protein 1.2g; carbohydrates 12.6g; fat 3.9g; cholesterol 3.9mg; sodium 44.5mg. Full Nutrition
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