Persimmon cake cookies

Yield: 1 Servings

Measure Ingredient
½ cup Shortening
1 cup Persimmon pulp
2 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg

Cream shortening in large mixing bowl. Gradually add sugar, beating well. Add eggs and persimmon, mix well. Sift together flour, baking powder, soda, salt, and spices. Add to creamed mixture, stirring well. Drop dough by Tablespoonfuls onto a greased cookie sheet, 2 inches apart. Bake at 350 for twelve minutes FROSTING (if desired) 3 cups sifted powered sugar 1 tablespoon butter or margarine, melted ¾ teaspoon vanilla 3 to 6 tablespoons milk Combine first three ingredients in small mixing bowl; add milk slowly until desired spreading consistency is reached.


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