Persimmon Cookies Paula Deen

Classic Persimmon Cookies Recipe Pinch My Salt

WebNov 1, 2019 · Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside. In a medium bowl, whisk …

Rating: 4.4/5(251)
1. Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, soda, salt and spices; set aside.
3. In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.
4. Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.

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Healthy Persimmon Cookies Recipe Recipe Food.com

WebSep 3, 2008 · Add salt, vanilla extract and cinnamon, mix well. Add flour, nuts and raisins and the sourcream, mix well. Add baking soda, Psyllium …

1. Melt butter and mix with brown sugar, pulp, and egg together.
2. Add salt, vanilla extract and cinnamon, mix well.
3. Add flour, nuts and raisins and the sourcream, mix well.
4. Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.

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Persimmon Spice Cookies Recipe Food Network Kitchen

WebNov 16, 2016 · Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large …

1. Puree the persimmons in a mini food processor or blender until smooth; set aside.
2. Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
3. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
4. Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.

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