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Persimmon Cookies, Drop I (P, TNT)
Source: Self
Yield: 36 cookies

1 cup persimmon pulp
1 cup nuts
1 cup raisins
1 cup castor sugar
1/2 cup shortening
1 teaspoon baking soda dissolved in persimmon pulp
2 cups plain flour
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 beaten egg added to the persimmon pulp

Preheat oven to 350°F.

Cream sugar and shortening, add persimmon mixture and blend.

Add flour and spices and blend. Fold in raisins and nuts and drop rounded teaspoonsful of dough onto greased cookie sheet and bake for 15 minutes. Cool on wire racks.

Posted by Annabel and Phil Samuell

Nutritional Info Per Cookie: 84 Calories (kcal); 5g Total Fat; (53% calories from fat); 1g Protein; 9g Carbohydrate; 5mg Cholesterol; 38mg Sodium