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This glowing orange fruit ripens in time for Thanksgiving and Christmas seasons. I use the Hachiya variety grown mostly in California. These persimmons, about the size of a peach and slightly acorn-shaped, are ripe when very soft in contrast to the more squat Fuju or Japanese persimmon that may be eaten while still firm. The pulp freezes well for year-round use. These spicy cookies taste best chilled. |
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ASSEMBLE INGREDIENTS &
EQUIPMENT
Amount: About 4
Dozen STEP #1 Preheat oven to 375° STEP #2 Stir Soda into persimmon pulp; set aside |
1 cup ripe persimmon pulp (about 3 peeled persimmons) |
1 teaspoon baking soda |
| STEP #3 Whisk butter and honey together until well blended and creamy; whisk in eggs: |
1/2 cup honey |
1 stick (1/2 cup soft butter |
| Whisk honey and butter |
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2 eggs |
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| Whisk in eggs |
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STEP #4 Blend dry ingredients in separate bowl |
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| Mill Flour |
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| 2 cups Whole wheat pastry flour |
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| 1 teaspoon Cinnamon |
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| 1 teaspoon Ground Cloves |
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| 1 teaspoon Nutmeg |
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| 1 teaspoon Baking Powder |
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1/2 teaspoon Salt
STEP #5 Whisk persimmon pulp into liquid ingredients. Stir in dry ingredients just until thoroughly mixed; stir in evenly |
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| Add 1 cup chopped Walnuts |
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| Add 1 cup Raisins |
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STEP #6 Dough will be quite soft. Drop tablespoons of dough onto lightly greased cookie sheet. |
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Grease or spray cookie sheets with non-stick spray
STEP #7 Bake in preheated oven at 375° four 12-15 minutes |
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| Remove immediately from cooking sheet to cool |
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Enjoy
Persimmon Cookies! |
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