Recipe Archive

Persimmon Cookies

Yield:	16-18 large cookies
Prep time:	15-20 minutes, plus 1 hour resting
Cook time:	20 minutes
Difficulty:
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Nugget Signature Recipe

Ingredients

• 2 cups sugar
• 1 cup butter, room temperature
• 2 eggs
• 3 cups Haychia persimmon purée
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 2½ teaspoons allspice
• 2 teaspoons nutmeg
• 2 cups golden raisins
• 2 cups walnuts, chopped coarse
• ¼ cup candied ginger, minced

Preparation

To Prepare:

Use a hand-held or standing mixer on medium speed to cream together sugar and butter until light and fluffy; add eggs.

Trim tops from Haychia persimmons, cut into quarters and discard any seeds that may be present. Purée persimmons in blender until smooth. Transfer directly into mixing bowl along with flour, baking soda and spices. Scrape bowl down at least once to ensure batter is completely mixed. Fold in raisins, walnuts and candied ginger.

Let batter rest in refrigerator for a minimum of 1 hour. Meanwhile, preheat oven to 350ºF.

Drop and evenly space large spoonfuls of batter (between ¼ and ⅓ cup) onto ungreased cookie sheet. Bake in oven for 20 minutes. Remove from oven and transfer cookies to a cooling rack. Serve warm or room temperature.

Enjoy these cookies alone or topped with a scoop of vanilla bean gelato.