Recipe: Persimmon Cookies
Persimmons are currently in season and we carry beautiful varieties in our store. This is a classic recipe that makes a nice addition to your seasonal baking needs. The spices complement the sweetness of the persimmons very well. Hachiya varieties tend to work best in this recipe, especially when they are very ripe and soft as that is when they produce the most juice.
½ cup unsalted butter
¾ cup organic cane sugar
1 cup persimmon pulp *
2 cups all-purpose pulp
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon cruched cloves
½ teaspoon nutmeg
*To make the pulp, make sure to use ripe persimmons. (Leave on the counter for a few days to ripen, if necessary). Squeeze the juice into a blender or food processor to make the pulp. (Make sure to leave the skins out) If using Fuyu persimmons, 4-5 should make one cup. Hachiya persimmons are larger so 3-4 should suffice.
Preheat oven to 350 degrees. Place parchment paper over two baking sheets.
Whisk all dry ingredients together in a bowl and set aside.
In another bowl, soften the butter with an electric mixer for 2 minutes. Add sugar and beat until it is mixed in to make a cream. Beat in egg, then persimmon pulp. Add the dry ingredients slowly, until mixed in completely.
Drop 1 inch spoonfuls onto the baking sheets.
Bake for 12-15 minutes. Then let cookies cool on a wire rack.