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How to make it

  • Cream shortening and sugar
  • Add well-beaten egg
  • Stir in remaining ingredients
  • Bake at 375 degrees for 12 minutes
  • Drop by teaspoon on greased cookie sheet 2 inches apart

Reviews & Comments 4

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  • persimmonpudding 8 years ago
    Looks good! Do you really have to warn people to eat them fresh? It looks like you might not have to worry about them staying long!

    anyone wanting to gab about childhood persimmon memories, please drop me a line...
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    " It was excellent "
    gardenladyzoe ate it and said...
    This is one of my favorites! When I was a kid, my neighbor had a persimmon tree in her back yard. She would freeze the pulp so she could make cookies all through the year.
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    " It was excellent "
    kukla ate it and said...
    I'll bet these ARE good! A very unique post, with thanks, Mark :)
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    " It was excellent "
    bluewaterandsand ate it and said...
    Lawd, I have not had persimmons since I was little. We had 2 or 3 big trees in our yard and I took a bite of one that was not ripe, mercyyyyy, I never did it again. Thi is a great post!
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