COOKIES
1 c Sugar 1/2 ts Ground cloves
1/2 c Butter 1/2 ts Cinnamon
1 Egg 1/2 ts Nutmeg
1 ts Baking soda 1 c Raisins
1 c Persimmon pulp 1 c Chopped nuts
2 c Flour
FROSTING
1/2 c Butter or margarine 1/4 c Milk
1 c Brown sugar 2 c Powdered sugar
Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp
and add to butter. Mix well. Add dry ingredients, raisins and nuts.
Drop by spoonfuls onto a greased cookie sheet and bake at 350 F.
about 10 minutes or until lightly browned. Frost with caramel
frosting.
To make frosting, melt butter in a medium-sized heavy pan. Add brown
sugar and cook 2 minutes. Add milk and bring to a boil. Remove from
heat and add powdered sugar. Ice cooled cookies quickly to get a
glossy coating; the icing will set up as it cools.
From Food Editor Sarah Fritschner’s 10/12/94 “Fall Gold: Persimmons
Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy
(and Free)” article in “The (Louisville, KY) Courier-Journal.” Pg.
C6.
Yields
48 cookies
