1 c. persimmon pulp
1 c. sugar
½ c. brown sugar
½ c. butter
1 egg
1 tsp. baking soda
2 c. flour
½ t. each cinnamon, nutmeg, ground cloves
1 c. each nuts and raisins
Real Hoosier persimmon pulp! |
Cream sugars and butter, add egg and mix. Mix together persimmon pulp and soda, add to creamed mixture. Add dry ingredients, mix and add raisins and nuts.
It's a beautiful batter. |
Drop by teaspoonfuls onto greased cookie sheet. Bake 350F
12-15 min. or light brown. Cookies darken after removal from oven. Do Not Overbake.
Behold! |
My Rating: 5/5 "It's always the hard-to-find ingredients that yield the most amazing results. In this case the persimmon blends seamlessly with the other ingredients into a combination that's utterly magical. Even if you're not a fan of raisins in cookies this may challenge your stance on that issue. If you have access to persimmon pulp, I can't urge enough that you should make these!"
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