Name: Cranberry Persimmon Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup mashed ripe persimmon pulp -; 1 cup butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 2 cups all-purpose flour -; 1 teaspoon baking soda -; 1 teaspoon ground cinnamon -; 1/2 teaspoon salt -; 1/2 teaspoon ground nutmeg -; 1/2 teaspoon ground cloves -; 1 cup chopped pecans -; 1 cup dried cranberries or raisins -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Persimmon Cookies

1. 1 cup mashed ripe persimmon pulp -

2. 1 cup butter, softened -

3. 1 cup sugar -

4. 2 large eggs, room temperature -

5. 2 cups all-purpose flour -

6. 1 teaspoon baking soda -

7. 1 teaspoon ground cinnamon -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon ground nutmeg -

10. 1/2 teaspoon ground cloves -

11. 1 cup chopped pecans -

12. 1 cup dried cranberries or raisins -

How to cook deliciously - Cranberry Persimmon Cookies

1. Stage

Place persimmon pulp in a food processor; cover and process until smooth.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.

3. Stage

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.