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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

The Davidson’s Persimmon Cookies (that won’t bounce!) Recipe

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This recipe for The Davidson’s Persimmon Cookies (that won’t bounce!) is from Malloch Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon baking soda

1 cup persimmon pulp passed through a sieve

½ cup unsalted butter

1 cup sugar

1 med-lg. egg

2 cups baking flour

1 teaspoon baking power

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

1 cup chopped nuts (pecans, walnuts, etc.)
Directions:
Directions:
Pre-heat oven at 350 degrees.

Mix baking soda into pulp and set aside. Cream butter and sugar. Beat in egg. Integrate with persimmon mixtures.

Sift flour with baking powder, cinnamon, cloves and nutmeg. Add to the persimmon/butter/sugar mix. Don’t overbeat. Mix in nuts.

Place rounded tablespoon-sized cookies on ungreased baking sheet.

Cook 9-11 minutes, turning pan once if your oven has hot spots.

Toothpick should come out clean. Please don’t overcook. They are much better lighter.

Allow to cool on the pan for 5-7 minutes and move to a rack. Keep in airtight container.
Personal Notes:
Personal Notes:
Bon appétit.
Submitted by Charlynn and Thornton Davidson

 

 

 

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