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Persimmon Raisin Cookies

Reviewed: Nov. 23, 2013
I followed the recipe exactly except used half the white sugar - it was perfect. Didn't think I needed so much sugar with the persimmons being sweet and then especially the raisin paste. I always cut sugar in half in all recipes as my husband and I do not like really sweet desserts. These cookies are really good and I will make them again. They are not a crisp cookie but more like a muffin texture, but excellent!
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