Try this Persimmon Holiday Cookies recipe, or contribute your own.Suggest a better description
Using a food processor or mixer thoroughly process the persimmon pulp, butter, baking soda and sugar until well blended and creamy. Add the whole egg, beat well. In another bowl sift flour with spices, then add the nuts and dates blending by hand. Add the processed pulp and mix well. Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart. (They remain mounded and do not overly spread when baked). Bake for 15-20 minutes until golden brown. Cool on racks. Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate. From the recipe files of firstname.lastname@example.org Posted to MM-Recipes Digest V4 #292 by Suzy
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|Serving Size: 1 Cookie (29g)|
|Recipe Makes: 40|
|Calories from Fat: 52 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.4mg||4 %|
|Sodium 132.4mg||5 %|
|Potassium 82.2mg||2 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.2g|
|Protein 1.5g||2 %|
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Calories per serving: 118
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