Persimmon Cookies

Yield: 4 dozen

• 1 c Sugar
• 112 c Butter
• 1 Egg
• 1 t Baking soda
• 1 c Persimmon pulp
• 2 c Flour
• 112 t Ground cloves
• 112 t Cinnamon
• 112 t Nutmeg
• 1 c Raisins
• 1 c Chopped nuts
• Frosting:
• 112 c Butter
• 1 c Brown sugar
• 1/4 c Milk
• 2 c Powdered sugar

Cookies:

1. Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry
2. ingrediants, raisins and nuts. Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees for 10
3. minutes or until lightly browned. Frost with caramel frosting.

Frosting:

1. To make frosting, melt butter in medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and
2. bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating;
3. the icing will set-up as it cools.