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SueGreggCookbooks
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Persimmon Cookies These spicy cookies taste
best chilled |
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| STEP #1 Preheat oven to 375° | STEP #2 Stir Soda into persimmon pulp; set aside | |||
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| ASSEMBLE INGREDIENTS & EQUIPMENT |
1 cup ripe persimmon pulp: |
1 teaspoon baking soda | ||
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STEP #3 Whisk butter and honey together until well blended and creamy; whisk in eggs: |
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| 1/2 cup honey | 1 stick (1/2 cup soft butter | |||
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| Whisk honey and butter | 2 eggs | Whisk in eggs | ||
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STEP #4 Blend Dry Ingredients in a Separate Bowl |
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| Mill Flour | 2 cups Whole wheat pastry flour | 1 teaspoon Cinnamon | ||
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| 1 teaspoon Ground Cloves | 1 teaspoon Nutmeg | 1 teaspoon Baking Powder | ||
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1/2 teaspoon Salt STEP #5 Whisk Persimmon Pulp into Liquid Ingredients. Stir in dry Ingredients just until thoroughly mixed; Stir in evenly. |
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| Add 1 cup chopped Walnuts | ||||
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| Add 1 cup Raisins | ||||
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Grease or spray cookie sheets with non-stick spray |
Remove immediately from cooking sheet to cool | |||
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PERSIMMON
COOKIES |
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