Persimmons Cookies
Preserved from 75 Years of Caring and Sharing, printed page 226.
Ingredients
- 1 c. persimmon pulp
- 1 c. sugar
- 1 tsp. baking soda
- 1 egg beaten
- 1 c. chopped nuts
- 1 c. raisins
- ½ tsp. cloves
- ½ tsp. nutmeg
- 2 tsp. cinnamon
- 2 c. flour
- ½ c. cooking oil
Instructions
- Have all ingredients ready and measured.
- When you start mixing, add soda to persimmon pulp.
- Stir in remaining ingredients as given.
- Bake on greased cookie sheet 8 to 10 minutes in 375° oven.
- Do not overbake.
- These cookies are soft and moist.
Notes
Source note: Get the persimmons in the fall after the big frost if you can find them around here. I got them around here. I got them around Eldred, Illinois, but the flood killed the trees. The big ones you get in the store won't do. You have to take the skins off. Push through a strainer with your hands to get the seeds out. Don't heat them or they will be puckery and bitter. Good luck if you can find them, as people have cut down trees.