The is one of our holiday treats that we look forward to each year. Persimmons start showing up in our grocery stores around this time. I found this recipe online and adjusted it a bit. When shopping for persimmons you don’t want to buy a hard one or a super soft one, somewhere in the middle is good. A little softer than the feeling of a ripe avocado should work. Persimmons are also high in beta-carotene, Vitamin C and potassium.
This is a really wonderful spicy holiday cookie.
INGREDIENTS
1/2 cup shortening
1 cup white sugar
1 egg
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
3/4 cup chopped walnuts
1/4 teaspoon salt (again)
1 cup persimmon pulp (about 2 persimmons)
DIRECTIONS
1) Preheat oven to 350 degrees F (175 degrees C).
2) Cream together the shortening and sugar. Add egg and vanilla; mix well.
3) Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
4) Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well. You may want to use your hands to squish the dough together to the right consistency for baking.
5) Drop by the spoonful on greased or parchment lined cookie sheet. Flatten them out to the desired thinckness you would like as they do not flatten on their own. Bake for 10 to 12 minutes. Transfer to wire racks to cool.
sounds delicious…. I might try it! Thanks for sharing!