- 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.