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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 23g Recipe makes 36 cookies) The following items or measurements are not included below: 1 cup persimmon pulp |
||
| Calories 106 | ||
| Calories from Fat 49 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 63mg | 2% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 7.4g | ||
| Protein 1.2g | 2% | |
Ingredients
- 3/4 cup shortening
- 1 cup sugar
- 1 cup persimmon pulp
- 1 egg
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts
- 3/4 cup raisins
Directions
1
Cream shortening, sugar, pulp, and egg together.2
Add salt, baking soda, baking powder and cinnamon, mix well.3
Add flour, nuts and raisins, mix well.4
Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
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- Course > Desserts > Cookies & Brownies > Drop
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- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #626154
On Dec 31, 2009
I had lost my cookie recipe, then found this one. Very Happy with this recipe just how I remembered them.
From: happysunflower36
On Dec 8, 2006
These are some great tasting cookies! I didn't put any nuts in them, since my husband doesn't like nuts, but they came out very sweet and muffin like. Don't be surprised by the way they look when they are done. The cookies don't flatten or get any bigger when baked, but once you taste them you will definately be surprised. Now I know what to do with persimmons. Yippy!!
From: Cas & Lisa
On Jun 5, 2004
Loved this recipe, we didn't have any pecans so we used macadamia nuts, which went very well with persimmon. The children didn't like the raisins though so next time I will try them without.
From: Chef #213141
On Nov 12, 2009
very nice. I haven't made shortening cookies in a while, and with the added persimmon, it's a very moist cookie indeed. Agree with whoever said they're like mini cakes. I didn't add raisins because I thought they'd drown out the persimmons. I thought the cookie cried out for crystallized ginger. ( it would really drown out the persimmons, but it still sounds great). I'll make this one again!
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