I have found the perfect recipe to transform your mouth into Christmas.
Yes, you heard right, the whole winter holiday season into your oral cavity.
Christmas decorations and trees included, even a nativity scene if that’s what you’re into.
If you like soft, moist cookies with the perfect balance of sweet and spicy, this is the recipe for you!
What’s also awesome about these cookies is that they are suitable for those who are lactose intolerant and some vegetarians who still eat eggs!
Thank you DianasaurDishes for this wonderful recipe!
makes 3 dozen
1/2 cup shortening
1 cup white sugar
2 cups flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
2 heaping TBS finely chopped crystallized ginger
1/2 cup chopped walnuts
1/2 tsp vanilla extract
1 cup persimmon puree
1/4 cup powdered sugar
Preheat oven to 350 degrees. Cream shortening and sugar together. Add egg and mix well.
In a large bowl mix flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg. Sift into the creamed sugar and mix well.
Add chopped ginger, walnuts, vanilla and persimmon puree. Mix until smooth. Drop in heaping teaspoonfuls on a parchment lined cookie sheet. Bake 13-15 minutes or until tops are just turning golden. Should have a cake or muffin like texture.
Dust with powdered sugar, or use to make ice cream sandwiches with pumpkin pie ice cream!
One of the best things about fall other than pumpkin flavored desserts is crabapples!
I love making crabapple jelly, the way it makes my house smell and the beautiful color it produces.
This year, I decided to make crabapple jelly with a hint of lavender, orange blossom, and honey =D
It is all smiles in this household (and stomach)!
are one of my favorite smells.
Oh sweet carbohydrate saturated nasal orgasm.
And no one is here to stop me.
Life is grand.
I think I might attempt the other half in 10 minutes.
This is ingenious. I can’t believe I haven’t tried this yet.