This is my first time working with persimmons. So I go to cookies since I make them, a lot, like a lot. Back to the persimmon: tart, very healthy, and seldom used. There are also walnuts, cranberries, and warm spices. These are soft and fluffy cookies. I hope you like them.
4 ripe persimmons (you need 1 cup purée)
1 teaspoon baking soda
2 1/2 cups flour
3/4 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup sugar
1 stick butter
1/2 cup dried cranberries
1 cup walnuts choppers
Preheat oven to 375.
Peel 4 ripe persimmons and two tablespoons of of water and blend until a purée
In bowl 1 add flour, baking soda, clove, allspice, nutmeg, cinnamon, and salt. Mix until combined.
In bowl 2 cream butter and sugar.
Add eggs and mix.
Add purée and mix.
Add flour to bowl in three parts; combine until flour is incorporated.
Add cranberries and walnuts and mix thoroughly.
Using a cookie scoop, place 12 balls on a parchment-lined baking sheet.
Bake 9 – 12 minutes.
One Comment Add yours
Sounds yummy. I have some of my own native persimmons and black walnuts in my deep freeze from last year. These will definitely be on my Christmas menu! Thanks!