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Persimmon Cookies III
Prep
20 mins
Cook
12 mins
Servings
72
Difficulty
Medium
Ingredients
- ½ cup shortening½ cup shortening
- 11 cup white sugar
- 11 egg
- 11 cup persimmon pulp
- 11 cup all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- ½ teaspoon baking soda½ teaspoon baking soda
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves¼ teaspoon ground cloves
- ½ teaspoon salt½ teaspoon salt
- ½ cup raisins½ cup raisins
- ½ cup chopped walnuts½ cup chopped walnuts
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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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