Product Recipes
- 1 cup persimmon pulp
- 1/2 cup Crisco
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp cloves
- 1 cup raisins
- 1 tsp baking soda
- 2 cups flour
- 1 egg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup chopped walnuts
- Mix together persimmon pulp and baking soda and set aside.
- Cream sugar and shortening. Add other ingredients; adding the persimmon pulp last.
- Drop batter on an ungreased cookie sheet.
- Bake for 10 minutes at 350°. Flatten with a wet fork if you don't want the Persimmon Cookies puffy.
