These persimmon cookies are made with pureed persimmon pulp. They are lovely and moist and have a wonderful flavor of spice.
Ingredients
- ripe persimmons, pureed: 2 piece
- baking soda: 1 tsp
- all-purpose flour: 2 cups
- ground cinnamon: 0.5 tsp
- ground cloves: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- white sugar: 1 cup
- butter: 0.5 cup
- egg: 1 piece
- raisins: 1 cup
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
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Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
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Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.
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Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
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Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
