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Persimmon Spice Cookies
- Prep-Time 15 Mins
- Cook-Time 16 Mins
- Servings 36
Ingredients
- 1 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
- 1 cup persimmon pulp, 2-3 persimmons
- 1 tsp. baking soda
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 2 cups flour
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- Grated zest of 1 small orange (optional)
- 1 cup chopped walnuts
Directions
-
1
PREHEAT oven to 350˚F.
-
2
COMBINE persimmon pulp and baking soda in a small bowl. Let stand 5 minutes or until slightly jelled.
-
3
BEAT butter and sugars in a large bowl until light and fluffy. Add egg and persimmon pulp; mix well.
-
4
STIR together flour, cinnamon, salt, allspice, nutmeg and orange zest in a small bowl. Gradually beat into butter mixture until well blended.
-
5
ADD raisins and walnuts. Mix well.
-
6
DROP by rounded tablespoons 2 inches apart on a lightly buttered or parchment lined baking sheet.
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7
BAKE 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.
Products Used
In This Recipe
California Sun-Dried Raisins
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