Delicious recipes straight from the kitchens of your favorite Tule authors.
Starting from this week through the holiday season, we will be featuring family recipes from members of the Tule office!
Today’s featured recipe is Persimmon Cookies from Tule’s CFO, Cyndi.
This is a recipe from my grandmother who was born in the early 1920’s. Our family always had a persimmon tree somewhere on the property that was tenderly cared for just to harvest for this yummy fall treat! The recipe was first published in the Kinder Cooks Cookbook (which can be seen in the photo) at Elbow Creek Elementary School in Visalia, where my nieces shared this with the community. – Cyndi
- 1 cup persimmon pulp
- 2 cups flour
- 1 cup chopped nuts (any type is fine, but Cyndi prefers walnuts)
- 1 cup raisins
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 cup shortening
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- Cream together shortening, eggs, and sugar.
- Mix nuts and raisins with flour.
- Add baking soda to persimmon pulp and mix well.
- Mix all ingredients together.
- Drop by spoonfuls onto ungreased cookie sheet.
- Bake at 350 degrees for 15 minutes, or until browned.