PERSIMMON COOKIES

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.)

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