Persimmon Raisin Cookies

By February 2, 2017

Ingredients:

  • 2 cups white sugar
  • 2 tsp ground cinnamon
  • 1 cup shortening* (if you are looking to make this recipe vegetarian- check out this website)
  • 2 tsp ground nutmeg
  • 2 eggs
  • 2 cups persimmon pulp (roughly 7-8 Fuyus)*
  • 4 cups flour
  • 2 cups raisin
  • 1 tsp salt
  • 2 cups chopped walnuts
  • 2 tsp baking soda

*You can use either Hachiya or Fuyu persimmons for this recipe. Hachiyas due to their astringency are probably best ripened naturally on the counter (I promise it’s worth the wait). Fuyus, however, are less astringent and are typically ripe when you receive them in the box. Technically you can make puree with them right away but I wanted to achieve the same soft “pulp” for baking as you would have with a Hachiya, so I simply placed my Fuyus in a air tight plastic bag with an apple and banana (both of these fruits release ethylene gas naturally which helps speed the ripening process) and I had nice softened persimmons in about 2-3 days.

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When they are ready to go they should look something like this (squishy to the touch and the skin is beginning to turn translucent).

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Instructions:

Preheat oven to 350F. Remove stems and peel persimmons, remove the soft pulp and puree in the blender. Set the mixture aside.

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Cream the sugar and shortening together until light and fluffy.

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Beat in the eggs.

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Stir in the flour, salt, baking soda, cinnamon and nutmeg.

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Mix in the persimmon pulp.

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Stir in your raisins and chopped walnuts.

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Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12-15 minutes.

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Abundant Harvest Organics Products found in this recipe: Persimmons, Raisins

Jessica-L-Credit