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(a version of my mother’s recipe, first published
in Indiana Outdoors
by Bill Scifres)
In a large bowl cream:
1 ½ cups sugar, and
½ cup shortening
Stir in:
1 cup persimmon pulp
1 egg (beaten)
Sift together:
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon (1 teaspoon might be better)
¼ teaspoon clove (powdered)
Stir dry ingredients into pulp-sugar mix and mix well (I use a strong
fork or spoon).
Stir in 1 cup raisins, 1 cup nuts (pecans are good, hickory nuts and
black walnuts would be better)--tough mixing, but mix it well.
Preheat oven to 350.
Drop cookie dough in small, round “gobs.” They should be only
an inch or so wide. Bake at 350 for 15 minutes, turning cookie sheet once
or twice. If tops of cookies start browning at outer edges, take them out
or bottoms will burn.
When you take cookie sheet out of oven, turn each cookie over as soon
as possible with spatula to avoid further browning on bottom.
Roll each cookie in confectioners (powdered) sugar and allow them to
cool. A simple butter/powdered sugar/water icing also is effective.
Click
on thumbnail image for enlarged view.
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This
is one batch of persimmon cookies I made recently . . . recipe makes roughly
75 cookies. |
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