Paw Paw Cookies

Adapted from recipes on Purdue and Kentucky State websites

Ingredients:
1 1/2 c. paw paw pulp
3/4 c. shortening
1 1/3 c. sugar
1 egg
3 c. all-purpose flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
Preheat oven to 350.
In a large mixing bowl, cream the shortening and sugar thoroughly.
Add egg and paw paw and mix until smooth.
In a separate bowl, mix all dry ingredients.
Gradually add dry ingredients to paw paw mix.
Form dough into small balls and place on cookie sheet.
If desired, Press into round flat shape with the bottom of a glass that has been lightly greased (otherwise, cookies will retain round shape).
Bake 12-15 minutes.

Note: paw paws are ripe for a brief period in September-October, but their pulp can be frozen until needed. It's much easier to obtain pulp from overripe paw paws (the ones that fall off the tree when you try to pick them, or even those that are newly fallen to the ground).