Best 4 Persimmon Cookies Iv Recipes
Persimmon cookies IV are a delightful treat that combines the sweet and tangy flavors of persimmon with the comforting taste of cookies. Whether you're a seasoned baker or just starting out, finding the best recipe for persimmon cookies IV can be a daunting task. This article aims to guide you through the process of selecting the perfect recipe for persimmon cookies IV, taking into account factors such as ease of preparation, ingredient availability, and personal preferences. We'll explore various recipes, providing detailed instructions and helpful tips to ensure your persimmon cookies IV turn out perfectly every time. From classic recipes passed down through generations to innovative twists that add a modern touch, you're sure to find the best recipe for persimmon cookies IV that satisfies your cravings and delights your taste buds.
Let's cook with our recipes!
PERSIMMON COOKIES
Steps:
- 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.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
PERSIMMON COOKIES
After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
Provided by cookiedog
Categories Drop Cookies
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
PERSIMMON COOKIES IV
These homemade persimmon cookies taste great and are easy to make.
Provided by Andrea
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g
PERSIMMON COOKIES RECIPE - (4.3/5)
Provided by á-29897
Number Of Ingredients 16
Steps:
- 1.Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy. 2.Add the egg and mix on medium speed until combined. 3.Add 1 cup of persimmon pulp purée and mix until combined 4.Sift the dry ingredients together; flour, baking soda, salt, and spices. Combine the dry ingredients together, then slowly add into the mixer on low speed. Mix until just combined. 5.Blend in the oats, dried cranberries, white chocolate chips and almonds. Mix on low speed until combined, approximately 1-2 minutes. 6.Portion the dough onto a lightly greased sheet pan. Make sure that the cookies are at least 2 inches apart. 7.Bake at 325°F until almost firm and golden brown, approximately 14 to 16 minutes
Tips:
- Choose ripe persimmons: Look for persimmons that are soft to the touch and have a deep orange color. Avoid persimmons that are hard or have green spots.
- Use a food processor: A food processor makes it easy to puree the persimmons and combine them with the other ingredients. If you don't have a food processor, you can mash the persimmons by hand with a fork or potato masher.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the ingredients just until they are combined.
- Chill the dough before baking: Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just set: The cookies are done baking when they are just set in the center. Overbaking will make the cookies dry and crumbly.
Conclusion:
Persimmon cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and chewy with a sweet and tangy flavor. The persimmons add a unique flavor and texture to the cookies that makes them stand out from the crowd. If you are looking for a new cookie recipe to try, I highly recommend giving persimmon cookies a try. You won't be disappointed!
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