Grandma’s Persimmon Cookies

By OralW

Ingredients

• 2-3 Persimmon pulps
• 1 tsp baking soda
• • 1/2 cup margarine/butter (can use 1/4 shortening, 1/4 butter)
• • 1 beaten egg
• • 1 cup sugar
• • 2 cups flour
• • 1 tsp cinnamon
• • 1/2 tsp ground cloves
• • 1/2 tsp nutmeg
• • 1/2 tsp salt
• • 1 cup raisons (optional)
• • 1/2 - 1 cup nuts of choice (optional)

Preparation

Step 1

Preheat oven to 375 degrees

Blend/puree 2-3 Persimmon pulps and set aside in bowl
Add 1 tsp baking soda to the pulp mixture

Cream together in large bowl:
• ½ cup margarine/butter (can use ¼ shortening, ¼ butter)
• 1 beaten egg
• 1 cup sugar

After creaming add to the bowl:
• 2 cups flour
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup raisons (optional)
• ½ - 1 cup nuts of choice (optional)

Add persimmon pulp to large bowl mixture; blend until mixed well

Spoon large teaspoon amounts on to cookie sheets

Bake 15 to 20 minutes (if sheet is on bottom rack check closely as they may tend to bake quicker.

Cool and place on wax paper until completely cooled

Cookies may be placed in freezer for keeping if desired