Persimmon cookies
48 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Butter |
| 1 | Egg | |
| 1 | teaspoon | Baking soda |
| 1 | cup | Persimmon pulp |
| 2 | cups | Flour |
| ½ | cup | Butter or margarine |
| 1 | cup | Brown sugar |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | cup | Raisins |
| 1 | cup | Chopped nuts |
| ¼ | cup | Milk |
| 2 | cups | Powdered sugar |
Directions
COOKIES
FROSTING
Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry ingredients, raisins and nuts.
Drop by spoonfuls onto a greased cookie sheet and bake at 350 F.
about 10 minutes or until lightly browned. Frost with caramel frosting.
To make frosting, melt butter in a medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating; the icing will set up as it cools.
From Food Editor Sarah Fritschner's 10/12/94"Fall Gold: Persimmons Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy (and Free)" article in "The (Louisville, KY) Courier-Journal." Pg.
C6. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94