PERSIMMON COOKIES

Persimmons are a staple in Southern Indiana where I was born, raised, and lived after we were out of the Air Force. Recently my son found some in Winco, a local grocery store. Today I used some of them to make Persimmon cookies. I must say they are pretty tasty. If you are not diabetic and wish to make them with sugar, replace the Stevia with 1 cup of sugar and the Splenda Brown Sugar Blend with 1 cup of brown sugar.

1 cup Stevia granular

1/2 cup Splenda Brown Sugar Blend

1 stick margarine

2 large eggs

1 cup persimmon pulp

1/2 tsp nutmeg, optional

1 cup mixed chopped walnuts and pecans (or 1 cup either)

2 cups white whole-wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp vanilla

Preheat oven to 350. Line cookie sheets with parchment paper and set aside.

Combine the Stevia, Splenda Brown Sugar, margarine, eggs and persimmon pulp in a mixing bowl, mixing well. Add the nutmeg and nuts, mix in.

In a small bowl, combine the flour, baking soda and cinnamon; stir into the persimmon mixture, mixing well. Blend in the vanilla.

Drop onto parchment paper lined cookie sheets and bake at 350 10-12 minutes until browned and set.

Yield: 2 to 2 1/2 dozen average size cookies.