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Ingredients
- 1 c. Shortening, plus extra for greasing pans
- 3/4 c. Brown sugar, packed
- 3/4 c. Granulated sugar
- 1 x Egg
- 1 c. Peeled and minced persimmons (about 2 large or possibly 3 or possibly 4 small)
- 2 c. Flour
- 1 tsp Salt
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Cloves
- 1 c. Minced walnuts
- 1 c. Raisins
Directions
- 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 till thoroughly blended. Add in egg and beat well.
- Beat in persimmon pulp. Combine flour, salt, baking soda, cinnamon, ginger and cloves and stir and toss together. Add in to sugar mix and beat till thoroughly mixed. Stir in walnuts and raisins. Drop by rounded tsp. onto greased baking sheets. Bake at 350 degrees till cookies are puffed and slightly browned, about 10 to 15 min.
- 60 cookies. Each cookie: 84 calories; 42 mg sodium; 4 mg
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