RCI-BR.005.0501.001
Persimmon Cookies
Moist cake-like cookie full of nuts and raisins. This is modified from an old Mennonite Cookbook recipe from 1948.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- C persimmon pulp1 unit
- 1 tsp
- C butter1/2 unitroom temperature
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 2 unit
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- cloves<br />1/4 tsp
Method
1
Preheat oven to 350°F (175°C). Mix persimmon pulp with baking soda and set aside for 5 minutes to allow the soda to activate.
2
Cream together room temperature butter and sugar until light and fluffy, about 2-3 minutes.
3
Beat the egg into the butter mixture until fully incorporated.
4
Stir the persimmon mixture into the creamed butter and egg until combined.
5
In a separate bowl, whisk together flour, cinnamon, nutmeg, salt, and cloves.
6
Fold the dry ingredients into the persimmon mixture until just combined, then stir in the chopped nuts and raisins.
7
Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8
Bake for 12 minutes, or until the edges are lightly golden and the centers set.
12 minutes
9
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.