Persimmon Cookies

These are perfect fall/winter cookies. They have a lovely spice flavor and beautiful with flecks of orange persimmon pulp running through them.

This is the beautiful persimmon cookie dough. It's more like cake batter!

This is the beautiful persimmon cookie dough. It’s more like cake batter!

Ready to bake. Look at that chunk of persimmon pulp!

Ready to bake. Look at that chunk of persimmon pulp!

 

plate of persimmon cookies

These were disappearing off the cooling rack as quickly as I could get them out of the oven. A big hit with my husband and kids.

Ingredients:

2 cups flour

1 tsp baking soda

1/2 tsp ground nutmeg

1 tsp cinnamon

1/2 tsp salt

1/2 cup vegetable shortening

1 cup granulated sugar

1 egg

Pulp from 2 ripe persimmons (about a cup)

1 tsp vanilla

1 cup golden raisins

1 cup chopped pecans

Directions:

  1. Preheat oven to 350 and prepare cookie sheets by spraying with non-stick cooking spray.
  2. In medium bowl mix dry ingredients – flour, baking soda, nutmeg, cinnamon, salt.
  3. In the bowl of a stand mixer blend shortening and sugar. Beat in egg and vanilla.
  4. Gradually mix in dry ingredients until combined.
  5. Add raisins and nuts, mix until combined.
  6. Drop cookie dough onto greased sheets using a small to medium scoop.
  7. Bake for 25-20 minutes or until slightly browned around the edges. Transfer to wire rack to cool.

Tips:

  • Use very ripe Hachiya persimmons (the heart-shaped kind, not the flat type). Carefully peel off the skin and remove the calyx (the stem). Don’t worry about the very tiny seeds in the pulp, they are edible.
  • Greasing the cookie sheets is recommended to ensure the cookies come off easily.
  • You can make bigger cookies using a big scoop, but increase cooking time to 25 minutes. It may also be necessary to reduce oven temperature to 325°.

 

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