This cookie has been an uphill battle! I have tried for two years to perfect a persimmon cookie. TWO YEARS! I don’t particularly care for “cakey” cookies. I prefer a chewy, crumbly cookie. However, the persimmon pulp is SO wet that it, combined with the baking soda create the perfect environment for the creation of gases that make the batter rise. Hence the cake effect. This year I took a different approach. After two years of failed attempts (baby “failed” I mean delicious but too cakey) I did some critical thinking and NAILED IT. I cut the soda in half, upped the baking temp, replaced the shortening with butter and sprinkled them with powdered sugar fresh out of the oven and piping hot. The result? Persimmon Perfection. The interior of the cookie is still a bit cakey but that is completely compensated for by the exterior. The outside of this cookie becomes an almost candy like crust. SOFAKING good!
You will need the following:
- 3 cups sugar
- 1 cup butter
- 1 1/2 cups persimmon pulp (about 3 Hachiya persimmons)
- 2 eggs
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoon nutmeg
- 1 teaspoon clove
- 1 cup raisins
- 1 cup pecans
- powdered sugar: PRO TIP: If you are out of powdered sugar, throw some granulated sugar into your blender and pulse until you have powdered sugar. Should take about a minute.
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by the spoonful onto a parchment lined cookie sheet. I used a medium sized scoop and it was perfect.
- Bake at 375 for 15 minutes.
- Remove from cookie sheet and sprinkle immediately with powdered sugar.
These are going to become a tradition, especially if you have access to this fruit! I hope you will let me know how you enjoyed them! Swearing Mom out.