| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 24 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Butter |
| 1 | Egg | |
| 2 | c | Flour |
| 1 | ts | Ground Nutmeg |
| 1/2 | ts | Ground Cinnamon |
| 1/2 | ts | Ground cloves |
| 1 | c | Walnuts; chopped |
| 1/2 | c | Raisins; optional |
| 1 | c | Pureed persimmon pulp |
| 1 | ts | Baking soda |
INSTRUCTIONS
Cream sugar and butter together. Beat in egg. In bowl sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. Puree 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 degrees 15 minutes. Makes about 2 dozen cookies. Copyright Los Angeles Times Recipe by: Los Angeles Times Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on Oct 26, 1997
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