Musely
My order
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Fresh Persimmon Cookies

posted in Food & Drink > Recipes
10/22/2013
  • 1 Cup Sugar
1/2 Cup Shortening*
1 Egg
2 Cups Unbleached All Purpose Flour
Pinch of Salt
1/2 Tsp Ground Cloves
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Cup Persimmon Pulp
1 Tsp Baking Soda
1 Cup Rough Chopped Pecans
1 Cup Chopped Dates or Raisins
    1 Cup Sugar
    1/2 Cup Shortening*
    1 Egg
    2 Cups Unbleached All Purpose Flour
    Pinch of Salt
    1/2 Tsp Ground Cloves
    1/2 Tsp Cinnamon
    1/2 Tsp Nutmeg
    1 Cup Persimmon Pulp
    1 Tsp Baking Soda
    1 Cup Rough Chopped Pecans
    1 Cup Chopped Dates or Raisins
  • Preheat the oven to 350F.
Dissolve the baking soda into persimmon pulp in a small bowl, and set aside.
Sift the flour, spices and salt together and set aside.
Cream together the shortening and sugar until fluffy, and slowly beat in the egg.  Add the persimmon pulp into the creamed mixture, and mix
    Preheat the oven to 350F.
    Dissolve the baking soda into persimmon pulp in a small bowl, and set aside.
    Sift the flour, spices and salt together and set aside.
    Cream together the shortening and sugar until fluffy, and slowly beat in the egg. Add the persimmon pulp into the creamed mixture, and mix
  • Fold in the reserved flour mixture until the flour is well hydrated.  Fold in the pecans and dates.
Drop rounded tablespoonfuls of the cookie mixture onto greased cookie sheets, two inches apart, and bake for 12-15 minutes, or until golden brown.  Allow the cookies to cool, and enjoy!
    Fold in the reserved flour mixture until the flour is well hydrated. Fold in the pecans and dates.
    Drop rounded tablespoonfuls of the cookie mixture onto greased cookie sheets, two inches apart, and bake for 12-15 minutes, or until golden brown. Allow the cookies to cool, and enjoy!

Comments

0
See all comments

Related Tips

0 Followers