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 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° STEP #2  Stir Soda into persimmon pulp; set aside

ASSEMBLE INGREDIENTS & EQUIPMENT

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

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DESSERTS with Low Fat & Allergy Alternatives avoids white flour, white sugar, and hydrogenated fats. Quality alternatives satisfy the sweet tooth. Allergy alternatives for milk, wheat, and eggs. Light 'n tender whole grain no fat angel food cake. 45 recipes under 200 calories and 30% fat. Index, 2nd edition, 175 pages.  ©1996  ISBN 1-878272-08-X  $13                                                                   
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