Name: Persimmon Spice Cookies
Total time: PT1860.0S
Yield: 16
Ingredients: 1 cup Golden Raisins; 1 cup Persimmon; 1 teaspoon Baking Soda; 1/2 cup Butter; 3/4 cup Granulated Sugar; 1/4 cup Brown Sugar; 1 Egg; 2 cup All-Purpose Flour; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Salt; 1/2 teaspoon Ground Allspice; 1/4 teaspoon Ground Nutmeg; 1 Orange; 1 cup Walnut

These moist and chewy Persimmon Spice Cookies are the perfect fall dessert! Made with sweet persimmon pulp, warm spices and juicy Sun-Maid Raisins, these cookies have a soft, cake-like texture.

Easy

Low-Fat

Peanut-Free

Fish-Free

Basic

Oven

Budget-Friendly

Beginner

Low Salt

Quick

Soy-Free

Tomato-Free

Pescatarian

Back to School

Snack

Shellfish-Free

Kid-Friendly

Cookies

Dessert

Fall

Vegetarian

Quick & Easy

Winter

Persimmon Spice Cookies

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Golden Raisins

Persimmon

Baking Soda

teaspoon

Butter

Granulated Sugar

Brown Sugar

All-Purpose Flour

Ground Cinnamon

Salt

Ground Allspice

Ground Nutmeg

Orange

Walnut

Preheat the oven to 350 degrees F (180 degrees C).

Combine the pulp from {@1:} and {@0:} in a small bowl. Let stand 5 minutes or until slightly jelled.

Combine the pulp from Persimmon (1 cup) and Baking Soda (1 teaspoon) in a small bowl. Let stand 5 minutes or until slightly jelled.

Combine the pulp from Persimmon (1 cup) and Baking Soda (1 tsp) in a small bowl. Let stand 5 minutes or until slightly jelled.

Beat {@2:}, {@0:} and {@1:} in a large bowl until light and fluffy. Add {@3:} and persimmon pulp; mix well.

Beat Butter (1/2 cup) [softened], Granulated Sugar (3/4 cup) and Brown Sugar (1/4 cup) in a large bowl until light and fluffy. Add Egg (1 N/A) and persimmon pulp; mix well.

Beat Butter (1/2 cup), Granulated Sugar (3/4 cup) and Brown Sugar (1/4 cup) in a large bowl until light and fluffy. Add Egg (1) and persimmon pulp; mix well.

Stir together {@0:}, {@2:}, {@5:}, {@1:}, {@3:} and zest from {@4:} in a small bowl. Gradually beat into butter mixture until well blended.

Stir together All-Purpose Flour (2 cup), Ground Cinnamon (1 teaspoon), Salt (1/2 teaspoon), Ground Allspice (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon) and zest from Orange (1 N/A) [zested] in a small bowl. Gradually beat into butter mixture until well blended.

Stir together All-Purpose Flour (2 cups), Ground Cinnamon (1 tsp), Salt (1/2 tsp), Ground Allspice (1/2 tsp), Ground Nutmeg (1/4 tsp) and zest from Orange (1) in a small bowl. Gradually beat into butter mixture until well blended.

Add Golden Raisins (1 cup) and chopped Walnut (1 cup). Mix well.

Drop by rounded tablespoons 2 inches apart on a lightly buttered or parchment lined baking sheet.

Bake 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.

Persimmon Spice Cookies

31MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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