Persimmon Cookies

This is family recipe. This is a very elegant holiday cookie. Pecans can be substituted for walnuts.

Servings: 4

Ingredients:

• 1 / 2 cup ( or 100g ) shortening
• 1 cup ( or 200g ) white sugar
• 1 egg
• 1 / 2 teaspoon ( or 3ml ) vanilla extract
• 2 cups ( or 250g ) all – purpose flour
• 1 / 2 teaspoon ( or 2g ) baking soda
• 1 / 2 teaspoon ( or 2g ) baking powder
• 1 / 4 teaspoon ( or 2g ) salt
• 1 / 2 teaspoon ( or 1g ) ground cloves
• 1 / 2 teaspoon ( or 1g ) ground cinnamon
• 1 / 2 teaspoon ( or 2g ) ground nutmeg
• 1 cup ( or 145g ) raisins
• 1 cup ( or 120g ) chopped walnuts
• 1 / 4 teaspoon ( or 2g ) salt
• 1 cup ( or 235g ) persimmon pulp

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.