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.
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 1h30m Yield 36 Number Of Ingredients 8 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
Time 2h Yield about 30 cookies Number Of Ingredients 15 Steps:
Puree the persimmons in a mini food processor or blender until smooth; set aside. Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets. Make the glaze: Whisk the confectioners’ sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 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 30m Yield 48 cookies, 16 serving(s) Number Of Ingredients 17 Steps:
Combine sugar and butter. Beat in eggs and pulp, then flour, finally other ingredients in order given. Drop by teaspoon onto greased cookie sheet. Bake 10-12 min in 350 degree oven. Cool and ice with Cream Cheese Icing. Refridgerate any left overs.
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.
Time 30m Yield 24-36 cookies Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Cream together the sugar and Crisco. Add egg, vanilla and persimmon pulp until well blended. Sift dry ingredients together and add slowly to the wet ingredients just until mixed well. Fold in the dates and nuts. Spoon out on greased cookie sheets and bake for 12 to 15 minutes.
Time 40m Yield 24 cookies, 24 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Grease cookie sheet or use parchment paper. Peel and stem the persimmons then process them in food processor or blender. Blend all dry ingredients together. Beat in eggs and persimmon pulp. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack. Options: Add chocolate chips, nuts or/and raisins as desired.
Time 45m Yield 24 cookies, 24 serving(s) Number Of Ingredients 14 Steps:
Melt butter and mix with brown sugar, pulp, and egg together. Add salt, vanilla extract and cinnamon, mix well. Add flour, nuts and raisins and the sourcream, mix well. Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing. Add nonfat milk. Mix well. Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.
