Ripe persimmon combined with warm spices creates a tender, cakey cookie that’s perfect for enjoying with a cup of hot tea. For this recipe, use Hachiya persimmons (the elongated, acorn-shaped ones), and make sure they are very ripe.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Cut persimmons in half and scoop out flesh with a spoon.
Measure 3/4 cup packed pulp and refrigerate any remainder for another use.
Transfer persimmon pulp to a blender or food processor and purée until smooth. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and cloves; set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
Add persimmon purée, egg and vanilla and beat until combined.
Stir in flour mixture until just combined, then fold in raisins.
Drop heaping tablespoons of dough on the prepared baking sheets, spacing cookies about 3 inches apart.
Bake until cookies are lightly browned, 10 to 12 minutes.
Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack and let cool completely.
Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Nutritional Info
Serving Size
1 cookie
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.