Persimmon Cookies

Sometimes, old is gold. My neighbor has a persimmon tree and always baked my family fresh persimmon cookies. One year, we got something even better: the recipe. Taken straight out of a 50-year old cookbook, these cookies have truly been tried and tested. Usually I try to change recipes up a bit to make them healthier, but this one was just right.

I typically have fuyu persimmons on hand, which are best for eating raw. Most recipes call for hachiyas (baking persimmons). While baking persimmons do greatly enhance the flavor, pureed fuyu persimmons work great as well.

Ingredients

Yields 18-20 cookies

• 1 c flour

• 1/2 t baking soda

• 1/2 t cinnamon

• 1/4 t nutmeg

• 1/2 t salt

• 1/2 c raisins

• 1/2 c chopped walnuts, toasted

• 1/4 c butter, softened

• 1/4 c white sugar

• 1/4 c brown sugar

• 1 egg, slightly beaten

• 1/2 c persimmon pulp

Directions

1. Cream together butter and sugar. Mix in egg and persimmon pulp.

2. Mix together flour, baking soda, cinnamon, nutmeg, and salt.

3. Mix dry ingredients and wet ingredients. Fold in raisins and walnuts.

4. Bake for 12-15 minutes at 350˚F (375˚F on my oven). The bottoms should be dark golden and the tops should be firm: these cookies do not continue cooking outside the oven and anything soft will be raw.