Recipe
Dessert
Blueberry Persimmon Cookies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. packed Hy-Vee brown sugar | ||
| ½ c. Hy-Vee shortening | ||
| 1 Hy-Vee large egg | ||
| 1 c. persimmon pulp* | ||
| 2 c. Hy-Vee flour | ||
| ½ tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee baking soda | ||
| 2 tsp. apple pie spice | ||
| 1 c. Hy-Vee chopped walnuts | ||
| 1 c. Hy-Vee dried blueberries |
Directions
- Preheat oven to 350 degrees. In a medium bowl, cream together sugar and shortening. Beat in the egg and persimmon pulp.
- In a separate bowl, combine the flour, salt, baking soda and apple pie spice. Stir flour mixture into the persimmon mixture. Stir in walnuts and blueberries.
- Drop by round spoonfuls onto greased cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool for 5 minutes before removing to a wire rack to cool completely.
- *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 70mg
- Total Carbohydrates: 16g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%