In the Kitchen: Persimmon Cookie Recipe
These cookies are chock full of walnuts and warm spices so they really are the perfect cookie for fall. They also freeze well, so you can make a bunch of them now to enjoy throughout the winter. Along with fresh persimmons and walnuts, we love to add Bella Viva dried cherries for a delicious and healthy bite. Enjoy!
Total Time: 30 minutes
1/2 cup shortening
1 cup sugar
1 cup persimmon pulp
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup chopped dried cherries
Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, soda, salt and spices; set aside.
In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and dried cherries.
Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.
Bake for approximately 15-20 minutes. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
*Note: You may use 2 teaspoons of pumpkin pie spice to replace the cinnamon, cloves, and nutmeg.