Persimmon Cookies I Good Recipes

Saturday, June 4, 2011

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Persimmon Cookies I

"These are wet and feature a excellent flavor of spice. You can freeze persimmon pulp to use later if you grow your very own and have an extra. These are brilliant fall cookies!"

Ingredients :

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-cause flour
half of teaspoon floor cinnamon
half teaspoon floor cloves
1/2 teaspoon ground nutmeg
half 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 :

Preheat oven to 350 levels F (one hundred eighty stages 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 till fluffy, beat in egg and persimmon. Stir in dry elements. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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