Recipe Persimmon Raisin Cookies
Persimmon Raisin Cookies
Ingredients
2 cups white sugar, 1 cup shortening, 2 eggs, 4 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 cups persimmon pulp, 2 cups raisin paste, 2 cups chopped walnuts
Instructions
Start by preheating your oven to 350 degrees F (175 degrees C) and lightly greasing two baking sheets. In a large bowl, cream together the sugar and shortening until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Thoroughly stir in the flour, salt, baking soda, cinnamon, and nutmeg. Incorporate the persimmon pulp, raisin paste, and walnuts into the dough. Drop spoonfuls onto the prepared sheets and spread slightly. Bake for 12 to 15 minutes until the tops spring back when touched. Let the cookies rest on the sheets for 5 minutes before moving them to a wire rack to cool completely.
Nutrition
Total Fat 6g 8%, Saturated Fat 1g 6%, Cholesterol 6mg 2%, Sodium 84mg 4%, Total Carbohydrate 23g 8%, Dietary Fiber 1g 4%, Total Sugars 7g, Protein 2g, Vitamin C 6mg 28%, Calcium 13mg 1%, Iron 1mg 5%, Potassium 118mg 3%
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Recipe Persimmon Raisin Cookies.