When I was a teenager my grandmother gave me persimmons to try. I made cookies with the unusual fruit and they came out delicious! The other day I saw a persimmon in the grocery store and it reminded me of the cookies. These are super moist and soft cookies with a little spice.
1/2 cup butter, softened
1 cup granulated sugar
1 cup persimmon pulp
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 350 degrees. Grease cookie sheet.
In a large bowl, cream together the butter and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, pumpkin pie spice and salt in a separate bowl. Stir the flour mixture into the persimmon mixture. Fold in raisins. Drop a large tablespoon full of doug onto the prepared cookie sheets 2 inches apart.
Bake for 12 to 15 minutes, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
- For the persimmon pulp, take a very ripe persimmon and peel it. You want the persimmon to be soft and easily mashed into almost a puree like consistency. 1 cup of pulp equals one large persimmon or two smaller ones.
- Add nuts if you like or substitute the raisins for dried cranberries.
Looking for more recipes? Check out my easy recipes page!