Wednesday, December 1, 2010

Persimmon Cookies: A New Tradition

 My dad is really into persimmons right now. For him, they symbolize the bounty of the harvest. He has this friend who has a persimmon tree and lets him take all the persimmons he wants, so we have a whole bunch of persimmons at our house... some ripe, some still ripening. From off the tree, it takes a persimmon about 4-5 days to completely ripen. I'm still getting used to it.

One way we've been using them is to make persimmon cookies. I would liken them to ginger cookies, with a nice bit of spice to them and a soft yet not overly doughy texture. We've already made two batches, and tonight is the third batch. :)

Persimmon Cookies
Makes about 4 dozen

2 ripe persimmons
1 tsp baking soda
1 cup sugar
1/2 cup butter
1 egg
2 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp salt

1. Cut and peel 2 persimmons, enough to produce a cup pureed.
2. Puree in blender until smooth.
3. Microwave butter about 15-20 seconds, until it is very soft and melting a bit.
4. Beat persimmon puree, baking soda, sugar and butter until combined and smooth.
5. In a separate bowl, sift together flour and spices.
6. Crack egg and drop into liquid mixture.
7. Mix powdered ingredients into liquid mixture little by little on low setting.
8. Bake at 375 for 12 minutes.

1 comment:

  1. Hi Jen!

    Two thumbs up on the remodeling of your place here--looks great! Remember eating persimmons as a kid(depending upon how ripe they were they could make your tongue do cartwheels or retreat). Great recipe idea by the way. Those cookies sound yummy. Have a great week!