3 Persimmons,Very ripe & mushy
1 ts Baking soda
1 c Granulated sugar
1/2 c Butter
1 lg Egg, beaten
2 c All-purpose flour
1 c Pecans, chopped
1 c Dates, chopped
1 ts Ground cloves
1/2 ts Ground nutmeg
6 oz Chocolate chips
Using a food processor or mixer thoroughly process the persimmon pulp,
butter, baking soda and sugar until well blended and creamy. Add the whole
egg, beat well.
In another bowl sift flour with spices, then add the nuts and dates
blending by hand. Add the processed pulp and mix well.
Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1″ apart.
(They remain mounded and do not overly spread when baked).
Bake for 15-20 minutes until golden brown. Cool on racks.
Melt chocolate chips in a plastic squeeze bottle that is placed in hot
water. When melted drizzle the chocolate over the cookies or dip one half
of each cookie into melted chocolate.
From the recipe files of email@example.com