Last weekend, all my Hachiya persimmons in the garage decided to ripen at the same time, and when I had pureed all the pulp, the first thing I did was make a batch of these persimmon cookies, a recipe I obtained from my friend Lisa. It is one of a plethora of persimmon recipes I have collected, some of which I will probably share. I have 12 cups of puree, folks!
Lisa notes that the dough keeps well for up to a week in the refrigerator, and you can easily double the recipe (2 cups of puree right there). My husband is not fond of raisins, so I just add nuts. You could do both or neither.
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 cup persimmon pulp
- 2 cups flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup raisins and/or nuts (optional)
Preheat oven to 350F.
Cream the butter and sugar together. Add the egg and persimmon pulp, mix. Sift together the flour, soda, cinnamon, and salt and add to persimmon mixture. Sitr in vanilla and nuts and raisins, if using.
Drop by large spoonfuls onto cookie sheet (Note: these cookies do not spread while baking). Bake 12 minutes, or until lightly brown around the edges.
More Persimmon Cookies, for those of you with lots of pulp, like me:
Kay’s Persimmon Bars (gluten free)