Dessert
(Cookies
)
Persimmon Cookies
Contributor: Rheba
12 - 15 minutes
350 degrees
1
cup
persimmon puree
1
tsp
soda
2 1/4
cups
all purpose flour
or whole wheat flour
1/2
tsp
cinnamon
ground
1/2
tsp
nutmeg
ground
1/4
tsp
salt
1
cup
sugar
1/2
cup
butter
margarine, or solid vegetable shortening
1
egg
1
cup
nuts
chopped
1
cup
raisins
1
cup
chocolate chips
(optional)
Stir 1 teaspoon soda into 1 cup fresh or thawed frozen persimmon puree. Let stand 5 minutes. In a small
bowl, combine 2 1/4 cups all purpose or whole wheat flour, 1/2 teaspoon each ground cinnamon and nutmeg,
and 1/4 teaspoon salt. Set aside.
In large bowl of an electric mixer, beat together until creamy 1 cup sugar and 1/2 cup (1/4 lb.) butter,
margarine, or solid vegetable shortening. Add 1 egg and beat until light and fluffy. Stir in persimmon
mixture.
Sir in flour mixture to form a moist dough. Add 1 cup each chopped nuts and raisins or semi-sweet chocolate
baking chips and stir to mix.
Drop by rounded tablespoons onto ungreased cookie sheet, placing cookies 2 inch apart. Bake in a 350
degrees oven for 12 - 15 minutes or until edges are golden and centers spring back when touched. Cool on
wire rack. Make about 48 cookies.
To make persimmon puree. You ll need fully ripe pointed tip persimmons--pulp should be soft and jellylike.
Cut fruit in half and scoop out pulp with a spoon. Discard skin, seeds, and stem. In a blender or food
processor, whirl pulp, a portion at a time, until smooth (you ll need 2 or 3 medium-size persimmons for 1 cup
puree). For each cup puree, thoroughly stir in 1 1/2 teaspoons lemon juice. To store, freeze in 1-cup
batches in rigid containers: thaw, covered, at room temperature.
Edition: 5