Ingredients
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2 ripe persimmons
2 ripe bananas
1 teaspoon baking soda
1/2 cup vegetable butter (margarine)
3/4 cup sugar
1 1/2 teaspoons nrg egg substitute
2 tablespoons warm water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon dried ginger
1/2 teaspoon salt
1 cup chopped walnuts
1 teaspoon vanilla extract
Preparation
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1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
2. Cream butter and sugar in mixer.
3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.
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