| 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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