Nana’s Persimmon Cookies

Persimmons, walnuts, and raisins combine into a magical, chewy cookie.

Servings:

Author:

Prep Time
20 minutes

Cook Time
12 minutes

Dessert dolce

pumpkin spice persimmon chewy cookies

Instructions

1 Preheat oven to 350 °F
2 Cut persimmons into large chunks. Blend into a puree with a hand or stand mixer.
Set aside.
3 In a large bowl, stir together dry ingredients: flour, salt, spices, and baking
soda. Set aside.
4 Using a stand or hand mixer, cream together butter and sugar until a creamy
texture is achieved, about 3 minutes. Add the persimmon pulp and egg and
continue creaming for 2 minutes until well mixed.
5 Add in the dry ingredients into the wet ingredients, and stir in by hand until
thoroughly mixed.
6 Stir in raisins and nuts.
7 Drop by teaspoons onto a parchment paper-lined or greased cookie sheet. Add a
slice or two of candied orange peel to the top of each cookie.
8 Bake for 10 – 12 minutes until cookies are slightly golden brown. Cool on a
cooling rack. Store in an airtight container. Cookies freeze well for up to one
month.

Enjoy and buon appetito!