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|
|Calories from Fat: 27 (27%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 101
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