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Gluten Free Persimmon Cookies

When customer Deborah Benson started to miss persimmon cookies, she got creative and used our cookie mix to create her own recipe and was nice enough to share.


Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
Dissolve the baking soda in the pureed persimmons and set aside. Cream together butter and sugar until fluffy and then beat in the egg. Beat in spices and then add the persimmon/soda mixture and beat together. Add the Gluten Free Shortbread Cookie Mix. Stir together well. Add the nuts and raisins and blend.
Scoop the dough by the tablespoon size onto the lined cookie sheets and bake 15-17 minutes. Make sure the cookies spring back when lightly poked when done. Makes 36 cookies.
Gluten Free Persimmon Cookies


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Products Used in this Recipe

GF Shortbread Cookie Mix

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Gluten Free
Baking Soda

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Baking Aids

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Baking Aids
Slivered Almonds

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