Persimmon Cookies

I submitted this recipe for a contest today and since I had already taken pictures, I decided to share it with you too.  It’s a great fall dessert and will be accompanying the pumpkin pie after our Thanksgiving feast.



My parents have had a persimmon tree for as long as I can remember and my mom still shares the fruit with us when they ripen in autumn.  This recipe came from my aunt and has been a tradition in our family for a long time.  They are moist, chewy dollops of heaven!!

Persimmon Cookies

Ingredients:
1/2 cup shortening
1 cup sugar
1 beaten egg
1 cup persimmon pulp
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped dates
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions:
Cream shortening and sugar; add egg, persimmon, and vanilla.  Beat for 1 minute.  Add pecans and dates.  In a separate bowl combine flour, baking powder and salt.  Stir into creamed mixture.  Drop by teaspoons onto greased cookie sheets.  Bake at 375° F for 12 minutes. (yield: 4 dozen)

Enjoy and Happy Thanksgiving!
Rebecca