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Louise's Persimmon Cookies

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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”
READY IN:
27mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together sugar, butter, egg, persimmon pulp and lemon juice.
  2. Mix in the dry ingredients. Fold in raisins and nuts.
  3. Drop by teaspoonfuls onto baking sheet.
  4. Bake at 325 for 12 minutes.
  5. When they have cooled, ice with a powdered sugar glaze.

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