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Winter Persimmon & Golden Raisin Cookies
Serves: 36 | Prep time:
Brew a cup of Melitta French Vanilla coffee to enjoy with these moist, inviting cookies.
4 persimmons, ripened
1 teaspoon baking soda
1 cup butter or margarine, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1/2 cup golden raisins, finely chopped
1/2 cup walnuts, finely chopped
In a medium bowl, stir together the pulp of the 4 ripe persimmons and the baking soda and set aside.
In a large mixing bowl, cream the butter and sugar. Add the egg and persimmon pulp and mix well. Add the flour and combine thoroughly. Stir in the raisins and walnuts.
Preheat the oven to 350°F. Place small spoonfuls of cookie dough on a cookie sheet and bake for 10 to 15 minutes, until lightly browned. Place the baked cookies on a cookie rack to cool. Repeat with the remaining cookie dough. Store in an airtight container.