Persimmon cookies

48 cookies

Ingredients

Quantity Ingredient
1 cup Sugar
½ cup Butter
1 Egg
1 teaspoon Baking soda
1 cup Persimmon pulp
2 cups Flour
½ cup Butter or margarine
1 cup Brown sugar
½ teaspoon Ground cloves
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 cup Raisins
1 cup Chopped nuts
¼ cup Milk
2 cups Powdered sugar

Directions

COOKIES

FROSTING

Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry ingredients, raisins and nuts.

Drop by spoonfuls onto a greased cookie sheet and bake at 350 F.

about 10 minutes or until lightly browned. Frost with caramel frosting.

To make frosting, melt butter in a medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating; the icing will set up as it cools.

From Food Editor Sarah Fritschner's 10/12/94"Fall Gold: Persimmons Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy (and Free)" article in "The (Louisville, KY) Courier-Journal." Pg.

C6. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-24-94

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