{Fall Baking: Persimmon Spice Cookies}

After a late workout, I came home bursting with energy and thought it would be a great idea to start baking at 9pm at night..I’ve had these two acorn shaped hachiya persimmons ripening on my counter slowly getting soft and sweet…so after some research on a couple of food sites I stumbled upon a recipe for persimmon spice cookies

Start by peeling the skin and chopping them into chunks..

..puree with an immersion blender until it resembles a beautifully thick tangerine coloured soup…

…add in your beautiful fall spices like cinnamon, cloves, ground ginger and freshly grate nutmeg.. kinda looks a tiny brain don’t you think?..

…add in a couple handfuls of currants and organic raw walnuts roughly chopped…

…mix your wet and dry ingredients together and its ready to be scooped into small mounds onto your silpat..

…all lined up and ready to be baked at 350F for about 15 minutes..

..cool them on a rack…or enjoy them straight from the cookie sheet if you’re impatient like me..

..these cookies kept their shape well, not spreading very much while they baked. Cute little domes flecked with lots of dried fruit and nuts and streaks of sweet persimmon, the texture resembling more of a cake-like cookie…These kind of reminded me of pumpkin cookies..

These freeze well in a well-sealed container or shared immediately with friends…enjoy and Happy Thanksgiving to all of you in the US 🙂

Persimmon Spice Cookies (from allrecipes.com)

  • 2 ripe persimmons, pureed
  • 1 teaspoon baking soda (I used baking powder)
  • 2 cups all-purpose flour (I used 1 and 1/2 cup of all-purpose and 1/2 cup of whole wheat pastry flour)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup white sugar (I only used 3/4 cup, just the right amount of sweetness for me)
  • 1/2 cup butter
  • 1 cup raisins (I used 3/4 cup)
  • 1 cup chopped walnuts (I used 3/4 cup)

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Dissolve baking soda in persimmon pulp and set aside.
  3. Sift flour, spices and salt together, set aside.
  4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Comments
2 Responses to “{Fall Baking: Persimmon Spice Cookies}”
  1. Tes says:

    Wow these cookies sound delicious and it must make your kitchen smell divine! They sounds comforting and easy to make.
    Thanks for sharing!

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