Serves: 5
Total Calories: 788
Yield: 4-1/2 dozen
Rinse persimmon under cold water; pat dry. Make an x-shaped cut in the pointed end with a small sharp knife. Pull back sections of the peel from cut end; discard seeds. Discard peel and stem end. Process in food processor or in a blender until smooth. Measure out 1/2 cup. Save remaining pulp for another recipe. Beat together margarine and sugars in a medium bowl. Blend in eggs and persimmon. In a separate bowl, combine flour and baking soda; add to margarine mixture. Fold in pecans; refrigerate dough for one hour. Drop dough by teaspoonfuls onto an ungreased baking sheet. Press each cookie down with a fork dipped in warm water. Bake at 350 degrees for 15 to 20 minutes, or until golden.
Make spirits bright by stitching pompoms onto plain winter hats, scarves and mittens. Super-easy to do with just a needle & thread!
This Nellie’s Persimmon Cookies recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.
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