These are perfect fall/winter cookies. They have a lovely spice flavor and beautiful with flecks of orange persimmon pulp running through them.
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
Pulp from 2 ripe persimmons (about a cup)
1 tsp vanilla
1 cup golden raisins
1 cup chopped pecans
- Preheat oven to 350 and prepare cookie sheets by spraying with non-stick cooking spray.
- In medium bowl mix dry ingredients – flour, baking soda, nutmeg, cinnamon, salt.
- In the bowl of a stand mixer blend shortening and sugar. Beat in egg and vanilla.
- Gradually mix in dry ingredients until combined.
- Add raisins and nuts, mix until combined.
- Drop cookie dough onto greased sheets using a small to medium scoop.
- Bake for 25-20 minutes or until slightly browned around the edges. Transfer to wire rack to cool.
- 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°.