These persimmon cookies are made with pureed persimmon pulp They are lovely and moist and have a wonderful spice flavor
Prep Time
30 mins
Dificult
Medium
Servings
36
Ingredients
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.
Cook’s Note
You can freeze persimmon pulp to use later if you grow your own and have a surplus.