This past fall, my granddaughter, Christy, and my husband, Gene, went to pick up persimmons.

I wanted some but got around 15 gallons. Most of you know what a mess this can be.

Christy took hers home and left me the rest. Gene rubbed them for me. We got 32 quarts.

Anyway, Christy wanted my persimmon cookie recipe.

This recipe came out of my first Home Extension Cookbook — early 1960s. It came from Bertha Jackson.

Persimmon Cookies

1 cup sugar

1 egg

1 teaspoon baking soda

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup butter

1 cup persimmon pulp

2 cups flour

1/2 teaspoon cinnamon

1 cup nuts, chopped

• Cream sugar and butter.

• Add eggs.

• Combine dry ingredients and add to rest of the ingredients.

• Stir until well blended.

• Add nuts (can add 1 cup of raisins)

• Drop by teaspoonfuls on a greased cookie sheet.

• Bake at 350 degrees for 10 to 12 minutes.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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