Persimmon Cookies:
Yield
12 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | stick |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
persimmon pulp
|
* |
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 113 | g |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
persimmon pulp
|
* |
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Beat in eggs and pulp, then all other ingredients in order given.
Drop onto cookie sheet.
Bake 10 to 12 minutes in 350℉ (180℃) oven.
