Heirloom: Persimmon Cookies, Persimmon Cake

These are my favorite cookies at Thanksgiving each year.  I could eat an entire batch myself.  These recipes have been handed down 3 generations now; from my grandmother, to my mother & now to myself.  My mother adds a thin glaze to her cookies.

 

Cookies/Bars:

1/2 cup shortening

1 cup sugar

2 cups flour

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

splash (@ 1/2 teaspoon) lemon juice

1 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

 

Preheat oven to 375°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Scoop onto greased baking sheet and bake 15 minutes.  If making bars; spread into jelly roll pan to edges & bake.

 

 

Cake:

1/2 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon each:

nutmeg

allspice

cloves

1 teaspoon cinnamon

splash (@ 1/2 teaspoon) lemon juice

1 1/4 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

Preheat oven to 350°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Pour into greased baking pan and bake 20-25 minutes or until done in center.

 

 

Mom’s glaze

2 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk

 

combine until thin enough to pour; pour over bars.  If making for the cookies, make a little thicker so it can be spread.

 

 

Enjoy!

 

Have you ever had persimmon cookies?  Comment & let me know.

 

 

 

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