Persimmon Cookies

By Delk

This recipe is designed for the Fuji (flat) persimmons. Let the persimmons get really ripe (mushy), remove seeds and stem, then blend until smooth. They can be refrigerated for 1-2 days or frozen for later use

Ingredients

• 2 Cups Sugar
• 1 Cup Crisco
• 4 Cups Flour
• 4 Eggs
• 2 Teaspoons Vanilla
• 2 Teaspoons Baking Powder
• 1 Teaspoons Baking Soda
• 2 Teaspoons Cinnamon
• 1 Teaspoon Salt
• 1 Teaspoon Cloves
• 4 Cups Persimmon Pulp
• 1 Cup Raisins
• 1 Cup Chopped Walnuts

Preparation

Step 1

Cream sugar and shortning. Add egg and Persimmon pulp, then dry ingredients, raisins and walnuts. Drop heaping teaspooon full onto baking sheet. Spread out into rounded shape. Bake for 14-15 mins at 325 degrees. Cookies will have a cakelike texture.