Persimmon Cookies I So Tasty

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Persimmon Cookies I

"These are moist and feature a superb flavor of spice. You can freeze persimmon pulp to apply later in case you grow your very own and have an excess. These are first-rate fall cookies!"

Ingredients :

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
half of teaspoon floor cinnamon
half teaspoon floor cloves
1/2 teaspoon floor nutmeg
half of teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 degrees F (one hundred eighty degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream collectively butter or margarine and sugar till fluffy, beat in egg and persimmon. Stir in dry elements. Stir in nuts and raisins.
Drop by using teaspoonfuls onto greased cookie sheet. Bake for 15 mins.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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