| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1 | c | Brown sugar; firmly packed |
| 2 | Eggs | |
| 1 | c | Persimmon pulp |
| 1 | tb | Orange rind; grated |
| 1/2 | c | Orange juice |
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 3/4 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Mace or cloves |
| 1/2 | ts | Salt |
| 1 | c | Nuts; coarsely chopped |
| 1 | c | Raisins |
INSTRUCTIONS
Cream butter and sugar lightly, then add next four ingredients. Measure flour and add soda, baking powder, spices and salt. Stir once together then add to first mixture. Fold in nuts and raisins. To make Drop cookies, drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. To make persimmon brownies, pour into a 13 x 9 inch greased pan. Bake at 350 degrees for 20 to 30 minutes or until brownies start to leave sides of pan. Cut in squares and serve a la mode with ice cream or sweetened whipped cream sprinkled with grated orange rind. Makes 3 dozen drop cookies, or 12 squares. Posted to MC-Recipe Digest V1 #863 by hister@juno.com (Iris E. Dunaway) on Oct 24, 1997
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