Persimmon Cookies (by Alicia Lundquist Guy)
Yield: Forty 1-inch cookies
Prep time: 1 hour
Every year, my grandmother in California sends me a tin of these cookies because its the only thing I really want. I like to store them in the freezer and take a few out at a time to eat with tea.
Ingredients
PreparationIngredients
- 1/3 cup organic butter Add to list
- 1/2 cup Sucanat Add to list
- 1 egg Add to list
- 2 cups whole wheat pastry flour Add to list
- 1/2 teaspoon ground cloves Add to list
- 1 teaspoon cinnamon Add to list
- 1/2 teaspoon nutmeg Add to list
- 1/2 teaspoon salt Add to list
- 1 teaspoon baking soda Add to list
- 1 cup persimmon pulp (about 3 medium-size persimmons) Add to list
- 1 cup chopped nuts Add to list
- 1 cup dates, finely chopped Add to list
Preparation
Preheat oven to 350°F. Combine butter and sugar. Add egg and beat until well blended. In a separate bowl, combine flour, cinnamon, nutmeg, cloves and salt. In a small bowl, dissolve baking soda in persimmon pulp. Add flour mixture alternately with the persimmon mixture to the butter, sugar and egg. Fold in nuts and dates. Drop by teaspoon onto lightly greased cookie sheet. Bake for 15 minutes.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer December 2000
Comments
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printing receipes
It would be cool to have the same printing options as Epicurious puts on their web site for printing recipes. And, I LOVE your website!!
November 23, 2009 at 02:19 PM — sjbronson