Yield 36 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Yield 48 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). 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.
Time 2h14m Yield 36 Number Of Ingredients 21 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat. Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal. Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl. Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter. Drop batter onto the prepared baking sheet using a medium cookie scoop. Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes. Mix confectioners’ sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes. Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.
Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (180 degrees C). 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.
Time 1h10m Yield 5-6 dozen Number Of Ingredients 13 Steps:
In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside. Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves. Combine dry ingredients with persimmon mixture and blend well. Add raisins and nuts. Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
Time 25m Number Of Ingredients 12 Steps:
- Wash persimmons. Remove stems. Scoop pulp into a small bowl. Discard peels. Puree pulp and set aside.
- In a medium bowl cream the butter and sugar until fluffy. Beat in eggs. Add persimmon pulp and mix well.
- In a large bowl combine the flour, soda, spices, and salt. Add the wet ingredients into the dry. Mix thoroughly.
- Add raisins and walnuts. Mix well.
- Line a cookie sheet with parchment paper which eliminates the need to grease. It is not necessary to reline for each dozen. The one sheet is all that is needed for the entire batch.
- Drop heaping teaspoons of dough for each cookie, flattening them with the back of the spoon.
- Bake 10 - 15 minutes until tops and bottoms of cookies are a golden brown.
- Thoroughly cool on cookie racks before storing in sealed containers or baggies. This will eliminate condensation from forming and making cookies soggy.
Time 15m Yield 24 cookies Number Of Ingredients 9 Steps:
Combine sugar and cocoa in a medium sauce pan. Whisk in milk and corn syrup. Add butter. Cook and stir until mixture has boiled for 1 minute. Remove from heat. Stir in vanilla, peanut butter, oats, and coconut. Allow to cool in pan for 10-15 minutes. Scoop out with a cookie scoop and drop onto waxed paper. They will keep their shape. Allow to cool completely and store in airtight container.
Time 1h Yield 3 dozen, 18 serving(s) Number Of Ingredients 9 Steps:
Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill. Combine walnuts, sugar and cinnamon. Add a little cream to make a paste. Roll out dough in a long rectangle that is 1/8" thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼" thick slices. Put onto greased cookie sheet. Bake @ 375 degrees until golden brown.
