It’s hard to beat a chocolate chip cookie. But if you’re looking to add a little seasonal flavor to your next batch, try this fall/winter favorite.
Persimmon Cookies
(Makes about 3 dozen)
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 egg, beaten
- 1 cup persimmon pulp
- 1 teaspoon baking soda (add to pulp)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tablespoon cloves, ground
- 1 cup raisins
- 1 cup nuts (walnuts or pecans)
Preheat oven to 350 F.
In large bowl, sift together dry ingredients (flour through cloves). In another large mixing bowl, cream together butter and sugar. Add beaten egg and pulp to butter mixture and combine well. Add sifted dry ingredients and mix just until combined. Fold in raisins and nuts.
Drop tablespoons of dough onto ungreased (or parchment-lined) cookie sheets. Bake for 8-10 minutes. Cook on racks.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now
