Persimmon Cookies | PCC Natural Markets

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Persimmon Cookies

Yield: Forty 1-inch cookies

Prep time: 1 hour

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Every year, my grandmother in California sends me a tin of these cookies because its the only thing I really want. I like to store them in the freezer and take a few out at a time to eat with tea.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free soy-free iconSoy-free


Preheat oven to 350°F. Combine butter and sugar. Add egg and beat until well blended. In a separate bowl, combine flour, cinnamon, nutmeg, cloves and salt. In a small bowl, dissolve baking soda in persimmon pulp. Add flour mixture alternately with the persimmon mixture to the butter, sugar and egg. Fold in nuts and dates. Drop by teaspoon onto lightly greased cookie sheet. Bake for 15 minutes.

Recipe by Alicia Guy, PCC Cooks instructor

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printing receipes

It would be cool to have the same printing options as Epicurious puts on their web site for printing recipes. And, I LOVE your website!!

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