Persimmon Cookies Ii Food

PERSIMMON COOKIES II

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.

PERSIMMON COOKIES

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.

PERSIMMON SPICE COOKIES

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.

NANA'S PERSIMMON COOKIES

Steps:

• 1. Mix together sugar, butter, persimmon, egg, and vanilla.
• 2. Sift dry ingredients in separate bowl: Flour, cinnamon, nutmeg, all spice, cloves, baking powder, baking soda, and salt.
• 3. Add dry ingredients to sugar, butter, pulp from persimmons, egg, and vanilla mixture. Fold in nuts. Drop by rounded spoonfuls of cookie dough on a lightly greased cookie sheet. Or use parchment paper. Bake at 350 for 15-20 minutes.

PERSIMMON PULP COOKIES

Steps:

• Cream shortening, sugar, pulp, and egg together.
• Add salt, baking soda, baking powder and cinnamon, mix well.
• Add flour, nuts and raisins, mix well.
• Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.

PERSIMMON COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

LOW CARB PERSIMMON COOKIES

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.