Contributed by Brandie Kajino
{ tips, recipes & good food }
I LOVE this recipe. It's my grandmother's, and I ate these growing up. Christmas always meant Grandma was making Persimmon cookies. I had no idea what Persimmons even were until I was an adult, nor did I care. I just knew that these cookies rocked. Ahhh the memories... Several years ago, our family gathered at the beach for Christmas. My mom was living there at the time, so we crowded into her oceanside condo. Let me tell you, it was rough... uh, not really. (Ok, it was cold, but when I'm walking on the beach I just don't care!) Anyway, Grandma brought a HUGE batch of cookies with her. All I remember was my uncle grabbing his coffee can full of cookies, tucking them under his arm and threatening (jokingly?) anyone who touched his stash. I smile and giggle a little bit about it to this day. :) I hope you enjoy this recipe as much as my family and I do.
1/2 cup shortening or butter
1 cup sugar
1 egg, beaten
1 cup persimmon pulp 1 teaspoon baking soda (add to pulp)
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon cloves, ground
1 cup raisins
1 cup nuts (walnuts or pecans)
Directions:
Preheat oven to 350 F. In a large bowl, sift together dry ingredients (flour through cloves).
In another large mixing bowl, cream together shortening/butter and sugar. Add beaten egg & pulp to butter mixture and combine well. Add sifted dry ingredients and mix just until combined. Fold in raisins and nuts.
Drop tablespoons of dough onto ungreased (or parchment-lined) cookie sheets. Bake at 350 F for 8-10 minutes. Cool on wire racks. Enjoy!
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(photo: Japanese Persimmon, by potaufeu on Flickr)
Contributed by Brandie Kajino
I'm a foodie. with attitude. and coffee.
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