Persimmon Cookies With Cream Cheese Icing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a family favorite. The recipe comes from Old Fashion Presimmon Recipes by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time. Ingredients:
1 cup sugar |
1/2 cup butter or 1/2 cup margarine |
2 eggs, beaten |
2 cups persimmon pulp |
2 cups flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
1 cup nuts (pecans) |
1 cup raisins |
1 (8 ounce) package cream cheese |
1/2 cup margarine or 1/2 cup butter |
1 teaspoon milk |
1 teaspoon vanilla |
1 lb powdered sugar (3 1/4 cup) |
Directions:
1. Combine sugar and butter.
2. Beat in eggs and pulp,
3. then flour,
4. finally other ingredients in order given.
5. Drop by teaspoon onto greased cookie sheet.
6. Bake 10-12 min in 350 degree oven.
7. Cool and ice with Cream Cheese Icing.
8. Refridgerate any left overs.
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