These persimmon cookies are very soft and easy to make and have a wonderful flavor of spice. You can freeze persimmon pulp later if you desire to grow your own.
Preparation Time: 15 mins
Cook: 15 mins
Servings: 36
Ingredients.
- 2 ripe persimmons, pureed
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter
- 1 large egg
- 1 cup raisins
- 1 cup chopped walnuts
Preparation.
Step 1.
Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Step 2.
Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
Step 3.
Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.
Step 4.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Step 5.
Bake in the preheated oven until the edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
