Persimmon Cookies

These persimmon cookies 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: 105 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

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Step 2

Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.

Step 3

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.

Step 4

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.

Step 5

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.