1 egg
1 teaspoon salt
1 1/2 cups white sugar
1 cup persimmon pulp
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 egg, beaten
1 teaspoon lemon zest
1 cup chopped walnuts
1 1/2 cups chocolate chips
1 cup sliced almonds
1/2 cup butter
1 cup marshmallow creme
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, beat egg, salt, sugar, persimmon and baking soda. Mix in milk and egg, and mix until well blended. Combine persimmon pulp and baking soda; mix into egg mixture mixture until just blended. Fold in walnuts and lemon zest. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, depending on the size of the cookies and the cookie sheet shape. Allow cookies cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
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