Persimmon Cookies I Recipe

Recipesfull introduces to you: Popular Recipes. (Persimmon Cookies I Recipe). 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!

Brief

Servings: 18

Yield: 3 dozen

Persimmon Cookies I Recipe

Ingredients

2 ripe persimmons

pureed

1 teaspoon baking soda

2 cups all-purpose flour

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon salt

1 egg

1 cup white sugar

½ cup butter

1 cup raisins

1 cup chopped walnuts

Dessert

Directions

Step 1

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

Step 2

Dissolve baking soda in persimmon pulp and set aside.

Step 3

Sift flour spices and salt together set aside.

Step 4

Cream together butter or margarine and sugar until fluffy beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.

Step 5

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutritional Information

Persimmon Cookies I Recipe

Servings Per Recipe:18

Calories: 213.6

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 30.1g 10%

Dietary Fiber: 1.2g 5%

Sugars: 16.1g

Fat: 9.9g 15%

Saturated Fat: 3.8g 19%

Cholesterol: 23.9mg 8%

Vitamin A Iu: 173IU 4%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.2mg 4%

Folate: 34mcg 9%

Calcium: 17.5mg 2%

Iron: 1.1mg 6%

Magnesium: 16.7mg 6%

Potassium: 119.2mg 3%

Sodium: 176.2mg 7%

Thiamin: 0.1mg 15%

Calories From Fat: 88.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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