If I could only give you one tip, about this recipe; it would be, use margarine! Butter tends to flatten these cookies. You want a nice, lofty cookie, just like Grandma Marion used to bake.
MARION'S PERSIMMON COOKIESINGREDIENTS:
2 Cups flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
1/2 Cup margarine
1 Cup sugar
1 Egg
1 Cup persimmon puree
1 Cup walnuts
1 Cup raisins
DIRECTIONS:
Line a half sheet baking pan, with parchment paper. Set aside. Heat oven to 350. Sift flour, baking soda, cinnamon, cloves, nutmeg, and salt, in a medium sized mixing bowl. Set aside. In a large mixing bowl, beat margarine, sugar, and egg; until incorporated. Stir in persimmon puree. Stir flour mixture, into persimmon mixture. Stir in walnuts and raisins. To form cookies: Using a large tablespoon, scoop up the cookie dough. Scrape dough off spoon, using a butter knife. Place cookies 1" apart. Bake until cookies have browned. Up to 30 minutes. Let cookies cool, then transfer to an airtight tupperware container.
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