Persimmon Cookies

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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

  • 1/2 cup Butter or Shortening
  • ½ cup Brown Sugar
  • 1/2 cup White Sugar
  • 1 Egg
  • 2 cups Flour Sifted
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 cup Nuts
  • 1 cup Raisins
  • 1 tsp Vanilla
  • 1 cup Persimmon Pulp

Instructions

  1. Combine all ingredients in a bowl and mix thoroughly.
  2. Use a scoop to scoop about golf ball-sized portions on a baking sheet.
  3. Bake at 325 degrees for 12-15 minutes.

Ozarks Foragers Cooking Guide

I am writing a comprehensive cookbook about foraging and cooking Ozarks foraged foods. As an experienced wild foods chef with almost 15 years of experience cooking, I have decided it is time to share my accumulated knowledge with other aspiring wild foods chefs. This book will take a deep dive into foraging, fermenting, and cooking Ozarks wild foods.

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