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Persimmon Cookies

1 cup vegetable shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg
1 cup peeled and chopped persimmon (about 2 large or 3 or 4 small persimmons)
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
Spice Glaze

Preheat the oven to 35O F and grease some cookie sheets. Combine
the shortening and sugars and beat until thoroughly blended. Add
the egg and beat well, then beat in the persimmon pulp. Stir and
toss together the flour, salt, soda, cinnamon, ginger, and cloves.
Add to the first mixture, and beat until completely mixed. Stir in
walnuts and raisins.

Drop by rounded teaspoonfuls onto the prepared cookie sheets and
bake for about 10 minutes, or until the cookies have puffed &
browned slightly. While hot, brush each with the Spice Glaze, then
transfer to racks to cool

Oatmeal Persimmon Cookies- Add 2 cups uncooked oatmeal (not instant)
to the dough when you add the nuts and raisins.


Spice glaze

1 c. confectioners' sugar
2 Tbsp. water
1/4 tsp. mace and/or 1/4 tsp. cinnamon

Mix well to dissolve any lumps. Brush or spoon over warm cookies.

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