Description
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
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 egg
- 1 cup white sugar
- ½ cup butter
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- 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.
- 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.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden
- about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Servings: 18