PERSIMMON COOKIES
- 3 medium size persimmons (l cup pulp–vety ripe. Dig out
- with no skin)
- 1 t. baking soda
- 1 c. sugar
- 1/2 c. shortening
- 2 cups flour
- 1 cup walnuts chopped
- 1/2 t. cinnamon.
- 1/2 t. clove
- 1/2 t. nutmeg
- 1/8 t. salt
- 1 egg
- 1 t. black walnut flavoring
Stir together with a fork the persimmons and baking soda. Set aside to interact while mixing other ingredients.
Cream sugar and shortening. Stir in the egg. Mix the nuts, spices, and flour in a separate bowl. Add the pulp to the sugar. Mix flour in by spoonfuls. Drop on a cookie sheet and bake 7 to 10 minutes at 3500 or until just brown on the top. Watch so they don’t burn on the bottom. Makes fairly large cookies.
(Note: Let the persimmons ripen on the window sill if not soft enough.)