Sunday, December 10, 2006

Remembering Edith

All of this cookie making reminds me of cookie parties and the best cookie parties around here were hosted by my neighbor, Edith. Every year for more years than I can remember, she sent out cute invitations and invited a group of mothers whose children were usually friends and in the same grade level. Not everyone could come each year, but in later years it was sometimes the only time of year we gathered as a group. Edith organized secret pal exchanges and decorated her house in true holiday style. She made great meatballs and lots of finger food and we added potluck dishes. We brought plates with a half dozen cookies for each guest, usually about five dozen cookies total. We always played a silly game to pass the wrapped gifts around the circle. None of us will forget Mrs. Right.
None of us will forget Edith, either. She died this year in Utah, not having reached the age of 50. She had been ill, but it was still a shock. I'm glad that I can share her recipe for Persimmon Cookies with the blogosphere. I think she would have been pleased to be remembered with a cookie after all those great Christmas cookie parties.

Edith's Persimmon Cookies
1 cup shortening
1 cup persimmon pulp, from ripe persimmons
1 egg
1/4 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup golden raisins

Cream shortening and sugar. Add pulp, egg and molasses and mix well. On a sheet of waxed paper combine dry ingredients and mix. Add to pulp mixture and mix well to combine. Stir in raisins.
Drop a generous teaspoonfull for each cookie on a greased cookie sheet.
Bake in a pre-heated 325 degree F. oven for 10 minutes or until lightly golden. Makes about 4 dozen.

1 comment :

  1. Anonymous9:06 AM

    I reading so many good times and good friends in this post. The cookies look excellent and uniquely persimmons. But friends are what make life, thanks for sharing Edith.