Mrs. Jost's Persimmon Cookies
Yield
2 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
optional |
|
| 1 | cup |
persimmon pulp
pureed |
* |
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
optional |
|
| 237 | ml |
persimmon pulp
pureed |
* |
| 5 | ml |
baking soda
|
|
Directions
Cream sugar and butter together.
Beat in egg. In bowl sift flour, nutmeg, cinnamon and cloves together.
Stir in nuts and raisins.
Purée persimmon pulp until smooth and stir in baking soda.
Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition.
Drop batter by heaping teaspoons on greased baking sheet.
Bake at 350℉ (180℃) 15 minutes.
Makes about 2 dozen cookies.
