柿子餅乾 Persimmon cookie

柿子餅乾 Persimmon cookie

熟軟柿 2-3個 去籽、去皮與蒂
白糖 1杯
牛油 1/2杯
蛋 1個 打勻
麵粉 2杯
蘇打粉 1茶匙
肉桂粉 1茶匙
丁香粉 1/2茶匙
肉荳蔻粉 1/2茶匙
鹽 1/2茶匙
糖粉

2-3 ripe soft persimmons seeded, skinned and topped
Sugar 1 cup
Butter 1/2 cup
1 egg beaten well
Flour 2 cups
Baking soda 1 ts
Ground cinnamon 1 ts
Ground cloves 1/2 ts
Ground nutmeg 1/2 ts
Salt 1/2 ts
Powdered sugar

做法
1. 烤箱預熱375度, 烤盤抹少許油
2. 混合麵粉、蘇打粉、肉桂粉、丁香粉、肉荳蔻粉和鹽
3. 調和牛油、白糖, 加蛋與柿, 倒入2., 調成糊狀
4. 茶匙舀糊置烤盤, 間隔2吋, 烤12-15分鐘
5. 待涼, 撒/或不撒糖粉皆可

Method

1. Preheat oven 375F, grease the oven pan
2. Mix flour, baking soda, ground cinnamon, ground cloves, ground nutmeg & salt together
3. Mix butter & sugar, egg & persimmon, pour into 2., stir into paste
4. Scoop it onto oven pan with spoon, separate 2 in., bake for 12-15 min. till golden brown or toothpick clean. Remove from the oven.
5. Wait until cool, spread w/wo powdered sugar

(2/1, 2015 紐約世界日報美食”吃出健康來”)

About 翠軒TsueyShuian, Cui Xuan

農婦 Nung-fuh(Farmer's wife) 與農夫在山腳下耕種 Farming at the foothill of Santa Anna Peak with Nung-fu(Farmer)
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