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
PREHEAT oven to 350ÂºF.
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.