Fuyu persimmons. Photo courtesy of Twin Peaks Orchards
Persimmon Drop Cookies
Servings: 36 cookies
Ingredients
- 1 cup persimmon pulp
- 1 teaspoon baking soda
- 1 cup sugar
- ½ cup shortening or butter
- 1 egg
- 2 cups flour
- 1 cup nuts chopped
- 1 cup raisins
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. With electric mixer, beat persimmon pulp, baking soda, sugar, and shortening until creamy. Add egg, flour, nuts, raisins, cinnamon, cloves, nutmeg, and salt. Stir until mixed well. Drop by spoonful on greased baking sheet. Bake for 12 to 15 minutes. Remove and place on wire rack to cool.
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Praise for Persimmons
They’re little orange orbs of goodness. With two main varieties, astringent and non-astringent, persimmons are fruits filled with flavor and a great addition to sweet or savory dishes this season.
