Persimmon Drop Cookies

Ingredients & Directions


1 c Persimmon pulp
1 ts Soda
1 c Sugar
1/2 c Shortening (part butter or
-margarine)
1 Egg; beaten
2 c Flour
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Salt
1 c Chopped nuts
1 c Raisins

Beat persimmon pulp (or pumpkin), baking soda, sugar and shortening until
creamy. Add egg, sifted (or instantized) flour and spices, then nuts and
raisins.

Drop by spoonfuls on greased cookie sheets and bake at 375 degrees for
12-15 minutes. Makes about 3 dozen cookies.

FOOD SECTION, ARKANSAS GAZETTE,

12/29/1966, MRS. JULIE BLAES,

LITTLE ROCK AIR FORCE BASE

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

Yields
18 Servings

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