Diana’s Persimmon Cookies

A dear friend, Diana, shared her persimmon cookie recipe with me along with persimmons from her tree AND a demonstration on how to scoop the inside out and turn it into the pulp (see Sweet Notes below).  Thank you Diana!  I like eating the hard persimmons (Fuyu) like apples but for this recipe you’ll need to work with the soft persimmons (Hachiya).  Scott really likes these.  I do too.

Credit:  Diana Raines

Persimmon Cookies

1/2 cup butter

1 cup sugar

1 egg

1 cup persimmon pulp

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 cup nuts

1 cup raisins

Cream butter and sugar.  Add egg, persimmon pulp and vanilla.  Add dry ingredients.  Drop by teaspoon-full on cookie sheet on parchment paper.  Bake 12-15 minutes at 350 degrees.  Makes about 3 dozen.  These freeze well.

Sweet Notes:  For the persimmon pulp in this recipe, you will need about four Hachiya persimmons.  Pull the stem off (it may also pull some of the inside of the persimmon), then cut the top off and using a spoon, scoop the inside of the persimmon out.  Using a food processor, puree into a pulp.

For the nuts in this recipe, Scott and I have tried pecans and walnuts in two different batches.  A bit of a taste test.  🙂  Both taste great so it’s really your preference.