Recipe Details
Recipe provided by AllRecipes.com
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.