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
Ingredients
- 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
Instructions
- 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.
Cyndi was born and raised on a farm in the San Joaquin Valley. After earning an Agricultural Business degree from Cal Poly, San Luis Obispo, Cyndi worked as a produce marketer for several years before moving to Texas and switching gears. While raising a family, she began a career in teaching and shared her love of numbers and science with 2 generations of students. Cyndi is excited to be back in California after 27 years to join the Tule team and put her business background back to work as CFO.
sounds yummy. I love persimmons.