SueGreggCookbooks

 

 
Persimmon Cookies 
From Desserts
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 
See:Full Sized Photo Demonstration
Amount: About 4 Dozen
Bake: 375° (190°C) 12 to 15 minutes
 

STEP #1 Preheat oven to 375° 

 

ASSEMBLE INGREDIENTS & EQUIPMENT

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 2 eggs Whisk in eggs


STEP #4 Blend Dry Ingredients in a Separate Bowl
Mill Flour 2 cups Whole wheat pastry flour 1 teaspoon Cinnamon
1 teaspoon Ground Cloves 1 teaspoon Nutmeg 1 teaspoon Baking Powder
 
1/2 teaspoon Salt


STEP #5  Whisk Persimmon Pulp into Liquid Ingredients. Stir in dry Ingredients just until thoroughly mixed; Stir in evenly.
    Add 1 cup chopped Walnuts

  Add 1 cup Raisins  



STEP #6 Dough will be quite soft. Drop tablespoons of dough onto lightly greased cooking sheet. 

STEP #7 Bake in preheated oven at AT 375° for 12-15 minutes
Grease or spray cookie sheets 
with non-stick spray 		Remove immediately from cooking sheet to cool  

PERSIMMON COOKIES

Introduction           Home         Directory          Full Sized Photo Demonstration

desserts.jpg (64459 bytes) Desserts,  2nd ed, Index, 175 pages©1999 
SueGreggCookbooks, Publishers,
ISBN 1-878272-08-X   $13
ORDER FORM STOCK #06  
   

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