Persimmons are a berry that kind of looks like a tomato. Once ripened, they are very sweet and soft. They are perfect for adding sweetness to these Persimmon Cookies. I had a ton of persimmons in my bountiful basket a few weeks ago and finally made something with them. These cookies were very tasty even though I didn’t care for the raw persimmons.
A note about persimmons:
I used Fuyu Persimmons for this Persimmon Cookies recipe. They take a really long time to ripen enough for baking with. I think they sat on my kitchen counter for a month before they were ready. A Hachiya Persimmon is usually used for baking since they are a lot softer to begin with. Either would work great for this though. To make the pulp, I peeled the persimmons and then pureed them with an immersion blender. A regular blender or food processor would work too. If you use the Hachiya Persimmons, you would just need to scoop out the insides of the persimmon and blend it. They are too soft to peel.
Another Persimmon Recipe
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Persimmon Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 cup shortening
- 1 cup sugar
- 1 large egg
- 1 cup persimmon pulp
- 1 cup walnuts, chopped
- 1 cup raisins
Instructions
- Preheat oven to 350°F. Line two baking sheets with foil and spray with non-stick cooking spray.
- Combine the flour, soda, salt, cinnamon and nutmeg together in a medium bowl.
- Using a hand mixer, cream together the shortening and sugar in a large bowl. Beat in the egg then beat in the persimmon pulp.
- Mix in the flour mixture in two additions until thoroughly incorporated. Stir in the nuts and raisins.
- Drop tablespoon sized balls of dough onto the prepared cookie sheets. The cookies don't spread, so they can be placed close together.
- Bake until golden brown, about 15 minutes. Cool on wire racks.