Persimmon Cookies

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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 214 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ½ cup butter
• 1 cup chopped walnuts
• ½ teaspoon ground cloves
• 1 cup raisins
• ½ teaspoon ground cinnamon
• 2 ripe persimmons, pureed
• 1 large egg

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Step 3

Dissolve baking soda in persimmon pulp and set aside.

Step 4

Sift flour, spices and salt together, set aside.

Step 5

Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.