Persimmon Spice Cookies

Use the Hachiya persimmon which is acorn-shaped and turns very soft when ripe. Scoop the pulp with a spoon and remove any seeds. Baking soda added to the puree instead of the flour reduces the persimmon tannins, thickens the puree, and makes a light cakey-textured cookie.


  • 1 cup persimmon pulp, 2-3 persimmons
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • Grated zest of 1 small orange (optional)
  • 1 cup Sun-Maid Golden Raisins or Sun-Maid Muscat Raisins
  • 1 cup chopped walnuts
  • Directions

    PREHEAT oven to 350ºF.
    COMBINE persimmon pulp and baking soda in a small bowl. Let stand 5 minutes or until slightly jelled.
    BEAT butter and sugars in a large bowl until light and fluffy. Add egg and persimmon pulp; mix well.
    STIR together flour, cinnamon, salt, allspice, nutmeg and orange zest in a small bowl. Gradually beat into butter mixture until well blended.
    ADD raisins and walnuts. Mix well.
    DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
    BAKE 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.

    Makes 3 dozen.