These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Original recipe makes 3 dozen
Ingredients
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition
Calories: 214 kcal
Carbohydrates: 30.1 g
Cholesterol: 25 mg
Fat: 9.9 g
Fiber: 1.2 g
Protein: 3.1 g
Sodium: 176 mg