Recipe - Persimmon Drop Cookies

1 cup Persimmon pulp
1 teaspoon Soda
1 cup Sugar
One half cup Shortening (part butter or
margarine)
1 Egg; beaten
2 cup Flour
1 teaspoon Cinnamon
One half teaspoon Cloves
One half teaspoon Nutmeg
One half teaspoon Salt
1 cup Chopped nuts
1 cup 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
1215 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, http://www.erols.com/hosey.