1 c of sugar
(Blend these together with a mixer til creamed together)
1 1/2c persimmon pulp (about 4-5 persimmons)
1 egg beaten
(mix these 2 together and set aside)
2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking soda
(mix together in a medium bowl and set aside)
Add alternating between the Dry ingredients and the Persimmon pulp mixture to the creamed mixture. Mixing well. Stir in 1 cup of raisins and 1 cup of Chopped Nuts.
Drop the dough by teaspoon fulls on parchment lined cookie sheets, then press down with a wet fork before baking. Bake for 15 minutes at 374 degrees til done. They should be lightly brown on the bottom. these do not spread much, basically stay the shape you put them on the pan. So you can fit quite a few on a single sheet pan based on the size of your cookies.
2 comments:
that's really cool. I've never actually had a persimmon before. Are they tart?
nope, not tart at all, kind of make me think of a pumpkin cookie. Very tender and moist.now.. the fruit on its own.. I really didn't try it haha but Robby loves them and I am thinking this will be a cookie I enter into the fair next year :)
Post a Comment