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Persimmon cookies

Nana's Persimmon Cookies

Persimmons, walnuts, and raisins combine into a magical, chewy cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Course: Dessert, dolce
Ingredients Method Notes

Ingredients
  

  • 1 cup persimmon pulp - about 2 medium very ripe hachiya persimmons
  • 2 cups (260 grams) all-purpose flour
  • ½ tsp. each, cinnamon, nutmeg, and ground cloves
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter, room temp.
  • ½ cup granulated sugar
  • 1 egg
  • 1 cup raisins
  • 1 cup walnuts, roughly chopped
  • ½ cup candied orange peel (optional)

Method
 

  1. Preheat oven to 350 °F
  2. Cut persimmons into large chunks. Blend into a puree with a hand or stand mixer. Set aside.
  3. In a large bowl, stir together dry ingredients: flour, salt, spices, and baking soda. Set aside.
  4. Using a stand or hand mixer, cream together butter and sugar until a creamy texture is achieved, about 3 minutes. Add the persimmon pulp and egg and continue creaming for 2 minutes until well mixed.
  5. Add in the dry ingredients into the wet ingredients, and stir in by hand until thoroughly mixed.
  6. Stir in raisins and nuts.
  7. Drop by teaspoons onto a parchment paper-lined or greased cookie sheet. Add a slice or two of candied orange peel to the top of each cookie.
  8. Bake for 10 - 12 minutes until cookies are slightly golden brown. Cool on a cooling rack. Store in an airtight container. Cookies freeze well for up to one month.
    Enjoy and buon appetito!

Notes

These cookies are best right out of the oven and eaten while still warm. Just saying...