| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening; plus extra for greasing pans |
| 3/4 |
c |
Brown sugar; packed |
| 3/4 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1 |
c |
Peeled and chopped persimmons (about 2 large or 3 or 4 small) |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Cloves |
| 1 |
c |
Chopped walnuts |
| 1 |
c |
Raisins |
INSTRUCTIONS
I haven't tried these recipes but they come from a reputable source: Marion
Cunningham and they're in today's food section of the LA Times.
The persimmon flavor in this cookie is very subtle; the persimmons really
provide more texture than taste. Combine shortening, brown sugar and
granulated sugar and beat until thoroughly blended. Add egg and beat well.
Beat in persimmon pulp. Combine flour, salt, baking soda, cinnamon, ginger
and cloves and stir and toss together. Add to sugar mixture and beat until
thoroughly mixed. Stir in walnuts and raisins. Drop by rounded teaspoons
onto greased baking sheets. Bake at 350 degrees until cookies are puffed
and slightly browned, about 10 to 15 minutes.
60 cookies. Each cookie: 84 calories; 42 mg sodium; 4 mg
cholesterol; 5 grams fat; 10 grams carbohydrates; 1 gram protein; 0.16 gram
fiber.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Veronica
Betancourt" <VBETANCOUR@novell.com> on Nov 05, 1997
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