Persimmon Cookies (by Roxanne Vierra)
This is an unusual recipe from my grandmother. Persimmons are a lovely fruit that many folks don't know what to do with. For this recipe, they should be chosen fully ripe and bright orange. The cookies make uncommonly nice and festive gift.
Ingredients
PreparationIngredients
- 1 cup shortening Add to list
- 2 cups sugar Add to list
- 2 eggs Add to list
- 2 cups mashed persimmon pulp Add to list
- 4 cups flour Add to list
- 2 teaspoons baking soda Add to list
- 2 teaspoons salt Add to list
- 1 teaspoon cinnamon Add to list
- 1 teaspoon ground nutmeg Add to list
- 1 teaspoon ground cloves Add to list
- 2 1/2 cups nuts Add to list
Preparation
Preheat oven to 300° F. Cream shortening and sugar. Mix eggs and pulp, then add to sugar mixture. Mix dry ingredients and add to pulp, then add to sugar mixture. Mix dry ingredients and add to pulp mixture. Add nuts. Drop onto cookie sheet. Bake 20 minutes at 300° F.
Recipe by , PCC Cooks instructor
Source: Sound Consumer December 2002
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.