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Persimmon Cookies

Persimmon Cookies
Substitute dried cranberries or other chopped dried fruit for the raisins, or add a cup of chocolate chips to these tasty cookies full of the warm, sweet spices of fall.
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  1. 1 cup Hachiya persimmon pulp
  2. 1 tsp. baking soda
  3. 1 cup sugar
  4. 1/2 cup butter
  5. 1 egg, beaten
  6. 2 cups flour
  7. 1 tsp. cinnamon
  8. 1/2 tsp. cloves
  9. 1/2 tsp nutmeg
  10. 1/2 tsp salt
  11. 1 cup chopped nuts
  12. 1 cup raisins
  1. Beat the persimmon pulp, baking sods, sugar and butter until creamy. Add the egg and beat well. Combine flour, spices and salt. Add to wet ingredients along with nuts and raisins and mix well Drop by spoonfuls on a greased baking sheet. Bake at 375° for 12 to 15 minutes. Remove from baking sheet and cool on a rack. Makes about 3 dozen cookies.
Newcastle Produce