Persimmon Drop Cookies

Ready in 1 hour

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Ingredients

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1 ts Cinnamon
1/2 ts Cloves
1/2 ts Salt
1 c Persimmon pulp
1 c Raisins
1 ts Baking soda
1/2 c Shortening
1 Egg; beaten
2 c Flour
1 c Sugar
1/2 ts Nutmeg
1 c Pecans; chopped

Original recipe makes 18

Servings  

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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Calories Per Serving: 342 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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