Persimmon-Date Cookies

Photo by Absinthe27

Ingredients:

2 cups flour

1 teaspoon soda

1 teaspoon cinnamon (opt.)

1 cup sugar

1 cup cooking oil

1 cup persimmon pulp (note in my experience this is about 4-5 fist sized persimmons or 10-15 “wild size” 1.5-2 inch diameter fruits)

1 teaspoon vanilla extract

1 cup of pitted dates

 Powdered sugar (optional)

Sift flour soda, and cinnamon (opt.) together. Add sugar and egg to the oil. Combine these 2 mixtures, stirring well. Add persimmon pulp and vanilla. Mix well. Add dates and thoroughly blend them into the mixture. Nuts may be added if desired. Drop on cookie sheet  (I suggest about 50 cent sized drop). Bake at 375F for 10-12 minutes. Makes 3-4 dozen (yes dozen!) cookies.

Note: I find these cookies are rich but their texture is wonderfully and surprisingly fluffy, almost like cake. A better snack for your kids on the fall powwow trail cannot be had!

Source: Eugene and Mary E. Griffith (1982) Persimmons for Everyone. North American Fruit Explorers.

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© 2018 NC Native Ethnobotany