Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Servings:
72
Yield:
6 dozen
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts (per serving)
| 42 | Calories |
| 2g | Fat |
| 6g | Carbs |
| 0g | Protein |
