Persimmon Drop Cookies

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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



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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