- Prep time
- 15-20 minutes, plus 1 hour resting PT0
- Cook time
- 20 minutes PT20M
- 16-18 large cookies
These delicious persimmon cookies are perfectly spiced with the flavors of the season.
- 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
Use a handheld or standing mixer on medium speed to cream together sugar and butter until light and fluffy. Add eggs and combine.
Trim tops from Haychia persimmons, cut into quarters and discard any seeds that may be present. Puree 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.
Evenly space large spoonfuls of batter (between ¼ and ⅓ cup) onto ungreased cookie sheet. Bake 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.
Techniques used in this recipe:
- fold in
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
- <p><strong>nutmeg:</strong> the tree is an attractive evergreen native to the Spice Islands. It attains a height of approximately 30 feet and its foliage is, in many respects, similar to the Rhododendron.</p><p>Nutmeg is most commonly available is ground form and is used primarily in baked goods however it is also a necessary ingredient in the mother sauce, bechamel.</p><p>Whole nutmeg is gaining ground in many household pantries. Use a <em>microplane</em> to grate the nut fresh into sauces, desserts, hot beverages and for breads. While it may seem inconvenient to grate nutmeg when ground nutmeg is so readily available, your dish will benefit greatly from this step.</p>
- <p><strong>ginger:</strong> the root of a colorful plant native to tropical Asia. It is now grown extensively in Africa, China, India, and the West Indies, principally Jamaica. Ginger root is harvested immediately after the foliage has withered. It is used fresh or is dried and ground. The root is fibrous, the flesh can be somewhat hot and is pungent to the taste. </p><p>Ginger root is an important ingredient in many Asian cuisines. It is the primary component of Ginger Beer, a similar but much spicier version of Root Beer. Ginger syrup, crystalized ginger and ground ginger are used in a variety of applications from the savory to the sweet.</p>
- <p><strong>cinnamon:</strong> there are many varieties of this fragrant bark (all belonging to the Laurel family), but only three are important commercially. They are Ceylon Cinnamon, Saigon Cassia, and Batavia Cassia.</p><p>Saigon Cassia has a warm, bitter-sweet, and aromatic taste which makes it recognized as the best quality of the three. This is the variety from which the best ground cinnamon is produced.</p><p>Cinnamon is associated almost instantaneously with baked goods of all styles and types. It also makes a excellent addition to hot beverages, fruit and fruit compotes, and to meat, poultry and sauces of like nature.</p>
A mixture of flour and liquid, with the inclusion of other ingredients as needed. Batters vary in thickness but are generally semiliquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes, and crepes.
- <p><strong>allspice:</strong> so named because its aroma and flavor resembles several spices, principally nutmeg, cinnamon, and cloves. Native to tropical America is has the distinction of being the only spice produced exclusively in the Western Hemisphere; the best quality allspice usually comes from Jamaica but it is also produced in Mexico and other Central American countries.</p><p>When picked, the berry is approximately 1/4-inch in diameter and green in color. The characteristic reedish-brown color results from the sun-drying process.</p><p> The most common uses of allspice (either whole or ground) are in pickles, relishes, cakes and cookies, stewed and preserved fruits, mincemeat, and tomato-base sauces.</p>