Tuesday, June 16, 2015
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| Sweet Persimmon Fireside Cookies |
"This recipe is a splendid way to use persimmons. These bars are wet and fragrant with candy spices."
Ingredients :
- 2 cups all-reason flour
- 1/2 cup cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- half of teaspoon baking soda
- 1/four teaspoon salt
- half cup unsalted butter
- 1 cup white sugar
- 1 tablespoon lemon zest
- 2 ripe persimmons, pureed
- 1 egg
- 1/four cup confectioners' sugar
Instructions :
| Prep : | Cook : 16M | Ready in : |
|---|
- Preheat oven to 375 tiers F (190 degrees C). Grease one 9x13 inch baking pan.
- Sift collectively all-purpose flour, cake flour, cinnamon, ginger, baking soda and salt.
- In a medium bowl, cream butter, sugar, and lemon rind until fluffy and easy. Blend in egg and persimmon pulp and blend till properly mixed.
- Gradually stir in the flour mixture and blend until properly blended.
- Pour the batter into the organized pan and spread evenly.
- Bake for 25 minutes within the preheated oven, until golden brown. Remove from the oven and permit cool. When the bars are completely cool, sift confectioners' sugar over the pinnacle and cut into bars.
Notes :
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