Persimmon Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1c. sugar
1/2 c. butter
1 egg beaten
1 tsp. baking soda
1 c. persimmon pulp (about 2 persimmons)
2 c. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves (I leave out)
1/4 tsp nutmeg
1 bag butterscotch chips
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Directions: |
Directions:Cream 1/2 c. sugar with butter.
Mix remaining sugar with egg; add to creamed mixture.
Dissolve baking soda in persimmon pulp; beat into sugar mixture.
Mix dry ingredients & add to mixture.
Mix in butterscotch chips by hand.
Drop from a spoon onto baking sheet.
Cookies tend to bake better after the mixture has sat approx. 20 minutes. They don’t spread much.
Bake at 350 for 8-10 min. |
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Number Of
Servings: |
Number Of
Servings:Yields: 4 dozen cookies |
Personal
Notes: |
Personal
Notes: Note: Persimmon Pulp can be kept frozen until needed.
Storage: Once cookies have cooled, I like to store the baked cookies in a Tupperware container (wax paper between each layer) and in the refrigerator. Courtesy of Amy Rosser
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