Deliciously moist and flavorful persimmon cookies, perfect for a seasonal treat. These cookies are easy to make and a great way to use ripe persimmons.
Preparation time
20min
Cooking time
15min
Ingredients
24 Servings
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped nuts
- 1 egg
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup raisins
- 1 cup ripe persimmon pulp
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a small bowl, dissolve the baking soda in the persimmon pulp and set aside.
Step 3
In a large bowl, cream together the butter and sugar until light and fluffy.
Step 4
Beat in the egg and vanilla extract until well combined.
Step 5
Stir in the persimmon mixture.
Step 6
In another bowl, whisk together the flour, cinnamon, nutmeg, and salt.
Step 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 8
Fold in the chopped nuts and raisins.
Step 9
Drop spoonfuls of dough onto a greased or lined baking sheet.
Step 10
Bake for 12-15 minutes, or until the cookies are lightly browned.
Step 11
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.