Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::36
Yield::3 dozen
Ingredients
Oops! Something went wrong. Our team is working on it.
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup white sugar
½ cup butter
1 large egg
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Cook’s Note
You can freeze persimmon pulp to use later if you grow your own and have a surplus.