Recipe: Persimmon Cookies
Description: It is about persimmon season in Texas and elsewhere and I thought it might be a great time to share some of the delicious recipes we have used over the years.  It is good to remember that some persimmons are sweeter than others.  Some have a lot of "pucker" power.  You can adjust sugar to the sweet or tartness of the persimmons you are using.  Also, you can leave out the raisins and/or nuts to your personal taste.  Either type of raisins can be used, we just prefer the golden raisins.  I hope you enjoy this recipe and would like to hear any comments you may have.
Ingredients: [{"text": "1 1/2 cup(s) sugar"}, {"text": "1/2 cup(s) shortening"}, {"text": "1 cup(s) persimmon pulp"}, {"text": "1 - egg"}, {"text": "2 cup(s) flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "1 cup(s) golden raisins"}, {"text": "1 cup(s) walnuts or pecans"}]
Instructions: Preheat oven to 375; line cookie sheet with parchment paper if you like.  Cream shortening and sugar in large bowl until sugar is dissolved.  Add persimmon pulp and egg; beat well.
In smaller bowl, sift flour, baking soda, salt, cinnamon and nutmeg.  Add to shortening mixture and mix well.  Stir in raisins and nuts.
Drop by teaspoonfuls on cookie sheet and bake for 15 minutes or until done.  Sprinkle with powdered sugar.
