Persimmon Drop Cookies
Persimmon Drop Cookies Preparation
Beat persimmon pulp (or pumpkin), baking soda, sugar and shortening until creamy. Add egg, sifted (or instantized) flour and spices, then nuts and raisins. Drop by spoonfuls on greased cookie sheets and bake at 375 degrees for 12-15 minutes. Makes about 3 dozen cookies. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. JULIE BLAES, LITTLE ROCK AIR FORCE BASE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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