About this recipe
Persimmons have an unusually long ripening period. I have picked them in December before, but I usually start in September. To remove the pulp, simply place the persimmon in a stand mixer with the paddle attachment and run for 5 minutes. Then, place the mixture in a pasta strainer and work with a rubber spatula into a bowl. Freeze the pulp for use year round. These cookies make a tasty and healthy snack, passed down from my great-grandfather.
Ingredients
- Butter or Shortening
- Brown Sugar
- White Sugar
- Egg
- Flour
- Nutmeg
- Salt
- Baking Soda
- Nuts
- Raisins
- Vanilla
- Persimmon Pulp
Instructions
- Combine all ingredients in a bowl and mix thoroughly.
- Use a scoop to scoop about golf ball-sized portions on a baking sheet.
- Bake at 325 degrees for 12-15 minutes.
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