Persimmon Cookies Fresno-style

Ingredients & Directions

1/2 c Shortening or butter
1 c Sugar
1 Egg; beaten
2 c Flour
1 ts Soda
1 ts Baking powder
1/2 ts Cinnamon
1/4 ts Cloves
1/2 ts Salt
1 c Persimmon pulp (2-3 soft;
-peeled persimmons)
1 c Raisins
1 c Walnuts; chopped

From: (Rebecca Radnor)

Date: 21 Dec 1994 17:58:50 -0500

From Madeline Davidson’s “Cook’s Notes”. Cream the shortening and sugar
until smooth. Add egg and beat well. Sift the flour with the dry
ingredients and add to the sugar mixture, alternately, with the persimmon
pulp. Stir in raisins and nuts. Bake at 350 degrees 20 minutes.



From archives. Downloaded from Glen’s MM Recipe Archive,

36 Servings

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