215.                Moist Persimmon Cookie

Ingredients

• 2 persimmons
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Direction

• Peel then de-stem persimmons and process in a blender or food processor. You should have 1 cup of pulp. Heat oven to 175 degrees C or 350 degrees F. Grease the cookie sheets.
• Cream shortening and sugar in a medium bowl. Beat persimmon pulp and egg in. mix nutmeg, cloves, cinnamon, salt, baking soda, and flour then mix in the persimmon mixture. Mix in raisins and chopped nuts. Place rounded spoonsful on prepared cookie sheet.
• Bake in the oven for 8-10 minutes. Let cookies on for 5 minutes on the baking sheet then move them to a wire rack to completely cool.

Nutrition Information

• Calories: 108 calories;
• Total Fat: 5.2
• Sodium: 70
• Total Carbohydrate: 14.5
• Cholesterol: 7
• Protein: 1.5