Blueberry Persimmon Cookies


Blueberry Persimmon Cookies

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    Servings and Ingredients

    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


    1. Preheat oven to 350 degrees. In a medium bowl, cream together sugar and shortening. Beat in the egg and persimmon pulp.
    2. 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.
    3. 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.
    4. *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.

    Nutrition facts


    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 5mg
    • Sodium: 70mg
    • Total Carbohydrates: 16g
    • Protein: 2g

    Daily Values

    Vitamin A 0%
    Vitamin C 2%
    Iron 4%
    Calcium 2%