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Persimmon Cookies

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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.
Servings 0

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

  • 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.