Persimmon Spice Cookies
Servings: 62 cookies
Ingredients
- 2 cups Hachiya persimmon pulp about two persimmons
- 1 cup two sticks unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp baking soda
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground clove
- 2 cups raisins
- 2 cups chopped walnuts
Instructions
- Cut the tops off the persimmons and scoop out the pulp into a small bowl, like a Pyrex cup.
- In a large bowl, cream together butter and sugar with a hand held mixer until light and fluffy.
- Add the eggs, baking soda, and pulp. Mix together by hand with a spoon. Mixture will be a bit clumpy. Set aside.
- In a medium bowl, combine the flour and all the spices. Using a balloon whisk, combine thoroughly.
- Stir in the dry mixture into the wet mixture a little at at time, being sure to combine by hand with a spoon.
- Stir in raisins and walnuts and combine thoroughly.
- Cover bowl with plastic wrap and chill for about an hour. This will result in fluffier, chewy cookies.
- When ready to bake, preheat oven to 325 degrees.
- Line a baking sheet with parchment paper or silicon mat.
- Drop cookie dough by the spoonful on the baking sheet. Space out the cookies.
- Bake for about 20 minutes or until golden around the edges.
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Notes
This batter can be frozen! To freeze, drop cookie dough on a baking sheet and freeze for at least three hours. Then, put the dough balls in a freezer bag. Pull out when ready to use. **If baking from frozen, add another 5-7 minutes to bake time.**
This recipe makes about 62 (2 1/2 - 3") cookies using an 18/8 (#40) cookie dough scooper to maintain consistency. This size holds a little over 1 1/2 tablespoons of dough.