Persimmon cookies fresno-style
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening or butter |
| 1 | cup | Sugar |
| 1 | Egg; beaten | |
| 2 | cups | Flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ½ | teaspoon | Salt |
| 1 | cup | Persimmon pulp (2-3 soft; peeled persimmons) |
| 1 | cup | Raisins |
| 1 | cup | Walnuts; chopped |
Directions
From: japlady@... (Rebecca Radnor) Date: 21 Dec 1994 17:58:50 -0500 From Madeline Davidson's "Cook's Notes". Cream the shortening and sugar until smooth. Add egg and beat well. Sift the flour with the dry ingredients and add to the sugar mixture, alternately, with the persimmon pulp. Stir in raisins and nuts. Bake at 350 degrees 20 minutes.
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