Persimmon Cookies
1 cup persimmon
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter or margarine
1 cup raisins
1 cup chopped nuts
Preheat oven to 350° F (180° C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together shortening and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Yield: 3 dozen
Submitted by Tae Bo Master
Cakes, Cookies, Pies & Desserts
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