Persimmon Cookies


Yield: 4 dozen
1 cup sugar
½ cup butter, softened
1 egg
1 teas. Baking soda
1 cup persimmon pulp (4-5 persimmons, peeled and blended until smooth)
2 cups flour
2 teas. Ground cloves
½ teas. Cinnamon
½ teas. Ground nutmeg
1 cup raisins
1 cup chopped pecans
Frosting:
½ butter
1 cup brown sugar
¼ cup milk
2 cups powdered sugar
Cream together butter and sugar. Add the egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add the dry ingredients, raisins and nuts. Drop by heaping teaspoonful onto a greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly browned. Frost with the caramel frosting.
For Frosting:
Melt butter in a medium-sized heavy pan. Add brown sugar and cook for 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Frost the cookies quickly to get a nice glossy coating, the icing will set up as it cools.

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