Posted by Jennifer (the RD) on October 7, 2012

This is really the best persimmon cookie recipe I’ve tasted so far.  Trust me, I’ve tried a lot because my parents have a persimmon tree.  My mom ended up finding this recipe at a fruit stand she stumbled upon on the way to San Diego.

INGREDIENTS:

1 tsp. baking soda

1 cup persimmon puree

2 ¼ cups flour

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

¼ lb. butter or margarine

1 cup sugar

1 egg

1 cup chopped nuts

1 cup raisins or semisweet chocolate pieces

Stir baking soda into persimmon puree and let stand for 5 minutes.  In a bowl, combine flour, cinnamon, nutmeg, and salt.  In a large bowl or an electric mixer, cream butter and sugar.  Beat in egg, then stir in persimmon mixture.  Stir in flour mixture to form a soft dough, then stir in nuts and raisins.

Drop batter by rounded tablespoons onto ungreased baking sheets, spacing cookies 2 inches apart.  Bake in a preheated 350 degree oven until edges are lightly browned and centers spring back when lightly touched (12-15 minutes).  Transfer to racks and let cool. Makes about 4 dozen cookies.

 ♥ ♥