Pretty and light, these are spiced cookies of the season.
Persimmon Cookies
Judie Lepisto
“This is My Grandmothers recipe and we make several batches at Christmas every year
to give to all our friends.”
2 cups ripe persimmons
2 cups sugar
2 tsp baking soda
1 cup vegetable shortening (such as Crisco)
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt
2 eggs beaten
2 cups walnuts
4 cups flour
1 cup golden raisins
1 cup Craisins
1 cup apple juice or wine
Soak fruit in apple juice (or wine) for 20 Mins. Peel and de-seed soft, ripe persimmons and puree into a paste.
Cream with baking soda, sugar, and Crisco until creamy . Add eggs, flour, and spices and mix well. Drain fruit. Mix in fruit and nuts.
Drop by spoon on greased cookie sheet . Bake at 375 degrees for 12 to 15 minutes.
Cool and ENJOY
Makes about 8 dozen + or – depending on size of spoon drop