Persimmon Drop Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup persimmon pulp (Hachiya variety—see note)
½ cup shortening
1 teaspoon baking soda
1 cup sugar
1 beaten egg
2 cups flour
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
1 cup raisins (I like golden raisins, or a mix of different raisins and dried cranberries)
1 cup chopped walnuts
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Directions: |
Directions:Mix flour, spices and salt in large bowl and set aside. In another bowl, beat persimmon pulp, soda, sugar and shortening. Add egg and beat well. Mix into dry ingredients until combined, then add nuts and raisins. Drop by teaspoonfuls onto prepared cookie sheets (grease or use parchment paper) and bake at 375ºF for 12 to 15 minutes. Remove cookies to cooling racks. They will be soft and cakey.
You could substitute part or all of the persimmon with applesauce, pumpkin or even mashed banana for a different flavor. Persimmons are seasonal and available in fall.
I always double or triple this recipe! |
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Number Of
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Number Of
Servings:About 3 dozen cookies |
Preparation
Time: |
Preparation
Time:Maybe an hour not counting persimmon ripening time😋 |
Personal
Notes: |
Personal
Notes: These are Bob’s absolute favorites and I (Aundria) love them too. Mom (Lillian) gave me the recipe, which possibly came originally from the Fannie Farmer cookbook. I can remember her making them for the family when we were kids, and I’ve made them for mine. They’re seasonal as persimmons are available in the fall. Use only Hachiyas, which are shaped like big acorns, not the smaller Fuyu variety which are tomato-shaped and won’t get soft. You’ll need about 2 to 3 persimmons for this recipe, or 4 to 5 if you’re going to double it. Plan ahead, since they must ripen to the point of mushiness and each will probably ripen at a different time over a couple of weeks. Put them on a counter or sill and check every couple of days. They often develop black areas on the skin, which does not matter. When one is very soft, take a spoon and scoop out the pulp into a freezer container and freeze. Continue layering and freezing until you have the amount you need, then thaw and use.
Our friends gave us almost 2 dozen persimmons from their tree this year so we’ll have plenty in the freezer for the rest of the year!
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