Recipe adapted from the 1960s Home Extension Cookbook-Bertha Jackson.
| Prep 10 min |
Cook 10 min |
Total Time 20 min |
1 cup sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup butter
1 cup persimmon pulp
2 cups flour
1/2 teaspoon cinnamon
1 cup nuts, chopped
1. Cream sugar and butter.
2. Add eggs and then persimmon pulp.
3. Combine dry ingredients and add to rest of the ingredients.
4. Stir until well blended.
5. Add nuts (can add 1 cup of raisins)
6. Drop by teaspoonfuls on a greased cookie sheet.
7. Bake at 350 degrees for 10 to 12 minutes.
