Persimmon Cookies III Recipe

Ingredients
<br>- ½ cup shortening
<br>- 1 cup white sugar
<br>- 1  egg
<br>- 1 cup persimmon pulp
<br>- 1 cup all-purpose flour
<br>- ½ teaspoon baking powder
<br>- ½ teaspoon baking soda
<br>- ½ teaspoon ground cinnamon
<br>- ¼ teaspoon ground cloves
<br>- ½ teaspoon salt
<br>- ½ cup raisins
<br>- ½ cup chopped walnuts
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
<br>step 2: In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
<br>step 3: Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
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Ingredients
- ½ cup shortening
- 1 cup white sugar
- 1 egg
- 1 cup persimmon pulp
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup raisins
- ½ cup chopped walnuts

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
step 2: In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
step 3: Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

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