Recipe Details

Persimmon Cookies

These moist persimmon cookies made with pureed persimmon pulp, raisins, walnuts, cinnamon, nutmeg, and cloves are a flavorsome fall treat.

Makes:36 servings

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

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Directions

Prep:15 mCook:15 mReady:30 m

Gather all ingredients. 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.