1/2 c Shortening or butter
1 c Sugar
1 Egg; beaten
2 c Flour
1 ts Soda
1 ts Baking powder
1/2 ts Cinnamon
1/4 ts Cloves
1/2 ts Salt
1 c Persimmon pulp (2-3 soft;
-peeled persimmons)
1 c Raisins
1 c Walnuts; chopped
From: japlady@nwu.edu (Rebecca Radnor)
Date: 21 Dec 1994 17:58:50 -0500
From Madeline Davidson’s “Cook’s Notes”. Cream the shortening and sugar
until smooth. Add egg and beat well. Sift the flour with the dry
ingredients and add to the sugar mixture, alternately, with the persimmon
pulp. Stir in raisins and nuts. Bake at 350 degrees 20 minutes.
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From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings