Very moist and delicious cookie made with over ripe persimmons.
Cream together the sugar, shortening, egg and salt. In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, and cloves. Add the flour mixture to the creamed mixture. In another bowl, mix the persimmon pulp with the 1 teaspoon of baking soda and vanilla extract. In another bowl, toss the nuts, raisins and dates together with a little flour. Mix all together and drop by spoonfuls onto cookie sheet. Bake for approximately 15 minutes at 350*.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 101 | ||
Calories from Fat: 27 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 1729.6mg | 60 % | |
Potassium 76.2mg | 2 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 16.8g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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