This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.
INGREDIENTS (for 4 servings):
- 1/2 cup shortening
- 1 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup raisins
- 1 cup chopped walnuts
- 1/4 teaspoon salt
- 1 cup persimmon pulp
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Cream together the shortening and sugar. Add egg and vanilla; mix well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.