Persimmon Cookies Recipe
.Don’t let the fragrance tempt you into eating these straight from the oven. They’re even more delicious the second day.
Ingredients
| 1 | cup | sugar |
| 1/2 | cup | butter, room temperature |
| 1 | orange | zested |
| 1 | egg, beaten | |
| 1 | cup | hachiya persimmon pulp |
| 2 | cups | flour* |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | baking powder |
| 1 1/2 | teaspoons | cinnamon |
| 1/2 | teaspoon | nutmeg |
| 1/2 | teaspoon | allspice |
| 2 | teaspoons | vanilla |
| 1 | cup | toasted walnuts, crumbled |
| 1 | cup | pitted, chopped dates |
| *Depending on the humidity, you may need an extra 1/4 cup of flour to form a soft cookie dough. |
Directions
Pre-heat oven to 350-degrees
Line a cookie sheet with parchment paper and set aside.
- Cream the sugar and butter together in the bowl of your electric mixer until pale yellow.
- Add the zest, egg, and persimmon pulp and mix until integrated.
- Mix the flour, baking powder, cinnamon, nutmeg, and allspice together in a spacious bowl.
- Pour the persimmon mixture into the dry ingredients and mix well by hand, using a sturdy spoon.
- Fold in the walnuts and dates.
- Use a tablespoon or 1 ¾-inch ice cream scoop to drop the cookies on the prepared cookie sheet, leaving one inch between. Slightly flatten each cookie with the back of a spoon or your fingers.
- Bake for 20 minutes, or until set.
- Remove from the oven, cool for 10 minutes, then transfer to a rack.
- Store in airtight cookie tins or plastic containers.
Preparation Time:
30 minutes.
