Recipes

... Persimmon Cookies

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A delicious fall cookie.

Makes 48 cookies

Ingredients:

1 cup persimmon pulp

1 cup walnuts, chopped

1 cup raisins

1/2 cup butter

1 egg

1 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp baking soda dissolved in persimmon pulp

2 cups all purpose unbleached flour

1/2 tsp cinnamon and nutmeg

1/4 tsp ground cloves

Preparation:

Heat oven to 350 degrees. Sift together the flour, spices and salt. Cream butter, sugar and egg. Add flour mixture alternately with persimmon pulp. Stir in the nuts and raisins. Drop by teaspoon on ungreased cookie sheet. Bake 15 minutes or until browned around the edges.

 

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927