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Low-Fat Persimmon Cookies
| Ingredients | |||
| 1 | cup | flour, unbleached | |
| 1 | cup | whole wheat flour | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon | |
| 1/2 | teaspoon | cloves | |
| 1/2 | teaspoon | nutmeg | |
| 3/4 | cup | sugar | |
| 1 | cup | persimmon pulp (do not sieve) | |
| 1 | teaspoon | baking soda | |
| 2 | each | egg whites | |
| 1/2 | cup | applesauce | |
| 1 | cup | currants | |
| 1/4 | cup | almonds, optional, chopped | |
Directions: | |||
| Combine dry ingredients except baking soda. Add baking soda to persimmon pulp and beat in egg whites. Add dry ingredients to persimmon pulp, stir in applesauce currants, and almonds. Make drop cookies. Place on a cookie sheet sprayed with a nonstick product. Bake at 375 degrees for 15 to 20 minutes. | |||
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