The best delicious Persimmon Drop Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Drop Cookies recipe today!
Hello my friends, this Persimmon Drop Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Drop Cookies is amazingly delicious, and addictive, everyone will be asking for more Persimmon Drop Cookies.
What Makes This Persimmon Drop Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Drop Cookies.
Ready to make this Persimmon Drop Cookies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Persimmon pulp
1 ts Soda
1 c Sugar
1/2 c Shortening (part butter or
-margarine)
1 Egg; beaten
2 c Flour
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Salt
1 c Chopped nuts
1 c Raisins
Beat persimmon pulp (or pumpkin), baking soda, sugar and shortening until
creamy. Add egg, sifted (or instantized) flour and spices, then nuts and
raisins.
Drop by spoonfuls on greased cookie sheets and bake at 375 degrees for
12-15 minutes. Makes about 3 dozen cookies.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966, MRS. JULIE BLAES,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
18 Servings
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