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Persimmon Cookies Recipe

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This recipe for Persimmon Cookies, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Muriel Murdock Krage, Karen Krage Connelly
Added: Tuesday, October 7, 2008


1 cup persimmon pulp
1 cup raisins
1 cup sugar ( cup white; cup brown)
1 teaspoon baking soda (dissolved in persimmon pulp)
2 cups all-purpose flour (sifted)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg
1 tsp vanilla
1 cup walnuts, chopped
1/2 cup shortening
1/4 tsp cloves

In large mixing bowl, cream together shortening and sugar. Add egg and vanilla. In separate bowl, combine flour, cinnamon, nutmeg, and cloves. Add to sugar mixture, alternately with persimmon pulp. Stir in nuts and raisins. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake at 375 for 18 to 20 minutes.




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