| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Persimmon pulp |
| 1/2 |
c |
Nuts; chopped |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Cream |
| 1/2 |
lb |
Powdered sugar |
| 1/4 |
c |
Margarine |
INSTRUCTIONS
FROSTING
Combine salt, flour, baking powder and soda, and cinnamon. Set aside. Beat
eggs, add sugar gradually. Add remaining ingredients and blend. Spread in a
greased jelly roll pan 10 1/2 x 15 1/2 inch or 2 greased 9 x 9 inch pans.
Bake 30 to 40 minutes at 325 degrees. Frost and sprinkle with nuts if
desired. Cut into bars.
Posted to MC-Recipe Digest V1 #863 by hister@juno.com (Iris E. Dunaway) on
Oct 24, 1997
A Message from our Provider:
“Only with Jesus can you reach your full potential”