Persimmons are a fruit that signals the arrival of fall and winter. They first reach store shelves in October and continue to appear through February. Here's a recipe for persimmon cookies that's become a family tradition. It makes about three dozen thick cookies.
For more information on preparing persimmons, check out this article in Cooking Light.
- 1 cup persimmon puree
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1/2 cup butter or margarine
- 1 egg, beaten
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- 1 cup raisins
Preheat the oven to 375 degrees.
Sprinkle baking soda over persimmon puree in bowl and blend. Add sugar and butter and beat until creamy. Add egg. Blend well.
Sift the flour with spices and salt and add to mixture. Blend until smooth, then fold in nuts and raisins.
Drop dough by spoonfuls on greased baking sheet. Bake for 12-15 minutes.
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