Persimmon Cookies – Get Your Own
Persimmon. It’s a fruit that’s so under appreciated. Persimmon cookies? A holiday tradition worth making.
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!)
These are mine. Get your own.
Anyway, true to her yearly ritual, Grandma brought a HUGE batch of cookies with her. All I remember was my (normally very calm and soft spoken) uncle grabbing his coffee can full of cookies, tucking them under his arm and threatening (jokingly?) bodily harm to anyone laying a finger on his stash. I smile and giggle a little bit about it to this day. But I totally get him on this particular subject. They are THAT good.
These cookies are not hard to make. The hardest part will be finding the persimmons. And it’s not that hard. Unless you’re ME, and it seems that the entire world supply of the persimmons I want has been depleted. You need Hachiya persimmons, which look a little like the oblong Roma tomatoes in shape. They must be crazy ripe. As in squishy.
It’s not the holidays without Persimmon Cookies, friends.
I hope you enjoy this recipe as much as my family and I do. I’ve altered it only slightly with the addition of dried cranberries and allllll pecans. Because I love them so (and I have dreams of drizzling them. If only I can find.the.PERSIMMONS this year). Package this up for friends and neighbors, and just for fun, try putting them in a coffee can. If you can find one. That, my friends, is part of the fun!
- ½ cup butter or shortening
- 1 cup sugar
- 1 egg, beaten
- 1 cup Hachiya persimmon pulp, plus 1 teaspoon baking soda
- 2 cups all-purpose flour (or whole wheat pastry flour)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ cup each raisins and dried cranberries
- 1 cup chopped pecans (optional)
- Preheat oven to 350 F.
- In a large bowl, sift together dry ingredients (flour through cloves.)
- In another large mixing bowl, cream together butter and sugar. Add beaten egg and pulp to creamed butter mixture, and combine well. Add sifted dry ingredients and mix just until combine. Fold in raisins/cranberries and chopped nuts.
- Drop tablespoons of dough onto ungreased (or parchment-lined cookie sheets).
- Bake at 350 F for 8-10 minutes. Cool completely on wire racks.
I also have dreams about drizzling these with white chocolate. Oh the torture.
Make this gluten-free by substituting your favorite gluten-free flour mix for the regular flour.