Powered by
Fresh Persimmon Cookies with Raisins and Nuts
Serves 24
10 mins prep
18 mins cook
28 mins total
These persimmon cookies are gloriously soft and moist. This recipe was passed on from Todd’s grandmother. Cranberries would be an excellent substitute for the raisins, and chocolate chips are another great addition—both suggestions from Todd’s mom.
Congratulations!
Save $4 cashback on Kerrygold Grass-Fed Dubliner Irish Cheese,. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Kerrygold Grass-Fed Dubliner Irish Cheese,. Scan QR-code and claim coupon
Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.