Persimmon cookies are soft and moist – like the cake part of a whoopie pie – and spiced with cinnamon, cloves and nutmeg.
Dried fruit like raisins, cranberries or diced apricots are a great addition as well, as are nuts like walnuts or pecans. Adding the baking soda to the persimmon pulp and also chilling the dough before baking will help give fluffier cookies. Just like Grandma used to make!
Makes 2-3 dozen.
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar, or maple sugar
- 1 egg
- 1 cup persimmon pulp (1-2 very ripe Hachiya persimmons)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- ¼ tsp cardamom
- 1 cup chopped toasted walnuts
- 1 cup raisins or dried cranberries
Directions
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a small bowl, stir together persimmon pulp and baking soda.
- In a medium bowl, sift together flour, salt and spices.
- In a separate bowl, cream shortening with sugar using a hand mixer. Beat in egg, then persimmon/baking soda. Add dry ingredients little by little, mixing together with spatula until just well-combined after each addition. Stir in nuts and raisins by hand. Optional: allow dough to chill in fridge for ½ – 1 hour before baking.
- Drop rounded tablespoonfuls onto prepared baking sheets, about two inches apart.
- Bake about 12-15 minutes, until edges are golden. Allow to cool about five minutes on baking sheets then transfer to wire racks to cool completely.