Persimmon Cookies I

Cooking Recipes Catalogue

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

INGREDIENTS (for 1 servings):


  • Preheat oven to 350 degrees F (180 degrees C).
  • Dissolve baking soda in persimmon pulp and set aside.
  • Sift flour, spices and salt together, set aside.
  • Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.