Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Persimmon puree * 1 ts Salt
1 ts Baking soda 1 ts Cinnamon
1 Egg 1 ts Nutmeg
1 c Sugar 1/4 ts Ground cloves
1/2 c Salad oil 1 c Chopped walnuts or
8 oz Pitted dates -pecans
-(about 1-1/2 c lightly -Lemon glaze (recipe
-packed), finely snipped -follows)
1 3/4 c All-purpose flour

Persimmon Puree: You'll need fully ripe pointed-tip persimmons--pulp
should be soft and jelly like. Cut fruits in half and scoop out pulp
with a spoon. Discard skin, seeds, and stem. In a blender or food
processor, whirl pulp, a portion at a time, until smooth (you'll need
2 or 3 med. size persimmons for 1 cup puree). For each cup puree,
thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup
batches in rigid containers; thaw, covered, at room temperature.

Prepare persimmon puree; measure out 1 cup and stir in baking soda.
Set aside. In a large bowl, lightly beat egg; then stir in sugar,
oil, and dates.

In another bowl, stir together flour, salt, cinnamon, nutmeg, and
cloves; add to date mixture alternately with persimmon mixture,
stirring just until blended. Stir in walnuts. Spread batter evenly
in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350 degrees F oven for 25 minutes or until top is lightly
browned and a pick inserted in center comes out clean.

Let cool in pan on a rack for 5 minutes. Prepare Lemon Glaze: In a
small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice
until smooth. Spread over cookies. Let cool completely; then cut into
2 by 2-1/2 inch bars. Store covered. Makes 2-1/2 dozen.

(From: "Cookies" by Sunset) Converted by MMCONV vers. 1.00
Submitted By HELEN PEAGRAM On 11-28-95

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