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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My grandmother's recipe, a little cakey. We eat them plain, but you might prefer them topped with Caramel Frosting or Cream Cheese frosting. Haven't made this in a while, so I'm estimating the yield. Family Note: Memo is Mom-Mom's mother. Ingredients:
2 ripe persimmons |
1 teaspoon baking soda |
1/2 cup shortening |
1 cup brown sugar |
1 egg |
2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
8 ounces raisins |
4 ounces walnuts, chopped |
Directions:
1. Preheat oven to 350 degrees. Grease cookie sheet.
2. Pulp the persimmons in the blender. Mix 1 cup pulp with baking soda, set aside. Cream shortening with brown sugar, then beat in egg. Sift dry ingredients, add to creamed mixture and mix well. Fold in pulp, raisins and walnuts. Scoop and drop onto greased cookie sheet.
3. Bake for at 350 degrees for 9-10 minutes.
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