Persimmon Cookies2
Yield
2 dozenPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
or shortening |
|
| 1 | each |
egg beaters
|
* |
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
persimmon pulp
|
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
nuts
and raisins |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
or shortening |
|
| 1 | each |
egg beaters
|
* |
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
persimmon pulp
|
* |
| 5 | ml |
baking soda
|
|
| 237 | ml |
nuts
and raisins |
|
Directions
Cream butter and sugar, add beaten egg, then raisins, nuts and persimmon pulp.
Add dry ingredients. Drop by spoonful on cookie sheet.
Bake in moderate 350℉ (180℃). oven approximately 10 to 15 minutes.
