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These are the best and moistest cookies. My dear neighbor that is 91 still gets out and picks up persimmons and makes the pulp. I highly recommend them. Ice them with a powdered sugar glaze
- Cream together sugar, butter, egg, persimmon pulp and lemon juice.
- Mix in the dry ingredients. Fold in raisins and nuts.
- Drop by teaspoonfuls onto baking sheet.
- Bake at 325 for 12 minutes.
- When they have cooled, ice with a powdered sugar glaze.