Persimmon Cookies - Jessie's recipe
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 113.1
- Total Fat: 5.0 g
- Cholesterol: 12.1 mg
- Sodium: 38.1 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
View full nutritional breakdown of Persimmon Cookies - Jessie's recipe calories by ingredient
Introduction
This is a seasonal favorite from our back yard persimmon tree. We have both Fuyu (flat, Japanese) and Hachiya (pointed at the bottom) persimmons and use the Hachiya variety when they are fully ripe.I haven't tried substituting any low calorie or low fat ingredients in this recipe. This is a seasonal favorite from our back yard persimmon tree. We have both Fuyu (flat, Japanese) and Hachiya (pointed at the bottom) persimmons and use the Hachiya variety when they are fully ripe.
I haven't tried substituting any low calorie or low fat ingredients in this recipe.
Number of Servings: 36
Ingredients
-
Persimmons
Baking soda
Flour
cinnamon
nutmeg
cloves
salt
Sugar
Butter
Egg
Raisins
Walnuts
Tips
Reserve about 1/4 c of flour to dredge the raisins and chopped walnuts before adding them to the cookie dough.
Chill dough - wrap in saran wrap or put in a gallon size zip lock bag and roll into a log. Put it in the freezer and cut 1/2 slices to bake cookies as needed.
Directions
Gather 1 cup of pulp from ripe persimmons.
Blend pulp with 1 tsp of baking soda and set aside.
Sift flour, cinnamon, nutmeg, cloves and salt together
Cream softened butter and sugar together, add egg and blend until fluffy.
Alternately add persimmon mixture and dry ingredients to the creamed butter, eggs & sugar.
Mix thouroughly.
Mix in raisins and chopped nuts and drop by tablespoon or heaping teaspoon onto a well greased cookie sheet
Bake in a preheated 350 degree oven about 12 minutes.
Sift
Serving Size: Makes 36 two inch diameter cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user ADEVINE175.
Blend pulp with 1 tsp of baking soda and set aside.
Sift flour, cinnamon, nutmeg, cloves and salt together
Cream softened butter and sugar together, add egg and blend until fluffy.
Alternately add persimmon mixture and dry ingredients to the creamed butter, eggs & sugar.
Mix thouroughly.
Mix in raisins and chopped nuts and drop by tablespoon or heaping teaspoon onto a well greased cookie sheet
Bake in a preheated 350 degree oven about 12 minutes.
Sift
Serving Size: Makes 36 two inch diameter cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user ADEVINE175.