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.
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