Name: Persimmon Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup persimmon pulp; 1 teaspoon baking soda; 1 cup sugar; 1/2 cup butter, softened; 1 egg; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup raisins (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the baking soda into the persimmon pulp and let it sit for about 5 minutes.
In a separate large bowl, cream together the sugar and butter until light and fluffy.
Add the egg to the butter and sugar mixture, beating well to combine.
Sift together the flour, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the persimmon pulp mixture until evenly incorporated into the dough.
If desired, gently stir in the chopped nuts and raisins for added texture and flavor.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about two inches apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve these Persimmon Cookies with a warm cup of tea or coffee for a cozy autumn afternoon treat.

Ingredients

Instructions

Nutrition Facts