"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Persimmon Cookies Recipe

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This recipe for Persimmon Cookies, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don and Ma Waugh
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C shortening
1 C sugar
1 egg
2 C flour
1/2 t salt
1 t baking soda
1 t baking powder
1 C pureed persimmon pulp
1 t vanilla
1/2 t lemon extract
1 C chopped walnuts

Directions:
Directions:
Cream shortening and sugar together. Add egg and beat until “nice and light “. Sift dry ingredients together and add alternately with persimmon pulp.
Add lemon and vanilla, fold in walnuts. Drop by tablespoon on cookie sheet.
Bake 15-20 minutes at 350*

Personal Notes:
Personal Notes:
-by Ma Waugh; This is a very old recipe. It was given to me by my grandmother, Alta Mae Howell Johnston, in about 1950. She acquired it from her neighbor, Mary Campodonico, in about 1940. It had been used in Mary’s family for a long time.
The original form was full of such terms as “2 lumps of butter, the size of an egg” and “4 or so handfuls of flour”. I retained the phrase “nice and light” because I think it is quite descriptive. However, I arrived at the oven temp after much experimentation. When I asked my grandmother how hot it should be, she made a gesture as if feeling the air in the oven, and said “Oh, you know, pretty hot.” This is different from her instructions for biscuits: “Oh, you know, good and hot!”

 

 

 

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