Persimmon Cookies

Total Time
30 minutes

Ingredients

1 tsp baking soda
1 cup persimmon pulp
1.5 tsp vanilla (optional)
0.5 (113 g) cup butter
1 cup (198 g) granulated sugar
1 egg
2 cups (240 g) all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.5 tsp cinnamon
0.5 tsp cloves
0.5 tsp nutmeg
1 cup raisins and/or nuts (optional)

Cookware

1 greased cookie sheet

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Stir in baking soda with persimmon pulp that is sieved and put through blender and set aside. Add vanilla extract (optional) to the mixture, if desired.

Tip

If using Fuyu persimmons, cut equatorially and scoop out the pulp with a spoon before pureed. If using Hachiya, ensure they are fully ripe. Optionally, they can be skinned before pureeing entirely.

Step 3

Cream together butter and sugar. Beat in egg, then persimmon mixture.

Step 4

Sift all-purpose flour with baking powder, salt, cinnamon, cloves, and nutmeg.

Step 5

Add to creamed mixture along with raisins and/or nuts (optional). Mix thoroughly.

Step 6

Drop by teaspoonful onto greased cookie sheet.

Step 7

Bake until done, about 15 minutes (set when touched in center).

Source

Recipe Box