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| Persimmon Cookies I |
"These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!"
Ingredients :
- 2 ripe persimmons, pureed
- 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
- 1 cup raisins
- 1 cup chopped walnuts
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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