A holiday recipe

From our Kitchen to Yours!
Persimmion Cookies
Fall is officially here and it is one of my favorite times of year. The leaves on the vines are changing colors and the weather is just starting to get cooler. One fruit that we always have in abundance on the ranch are Persimmons. This fruit although not well known is a great addition to many dishes. The following recipe is my own creation, a little twist on the traditional chocolate chip cookie. To view our wines that pair perfectly with all our recipes go to http://www.johntylerwines.com
~Pam Bacigalupi

Ingridients
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1 tsp cinnamon
1 1/2 cup persimmon pulp
1 cup chocolate chips
1/2 cups walnuts– optional

Directions
Melt butter and combine with sugars.
Beat in eggs and vanilla.
Combine dry ingredients and add to creamed mixture along with the Persimmion pulp.
Stir in chocolate chips (nuts and raisins optional).
Drop by tsp on greased baking sheets.
Bake at 350 degrees for 15-20 minutes