Persimmons are a wonderful fall fruit. If you're not sure what to do with all those delicious persimmons you've accumulated that have become really ripe, make cookies and enjoy them in a whole new way.
Total Time
35min
5.0
2 Ratings
Author: Sandie
Servings:
6
Ingredients
•
2
Persimmons
, ripe
•
1
tsp
Baking Soda
•
2
cups
All-Purpose Flour
•
as needed
Simply Organic Cinnamon, Ground
•
as needed
Ground Cloves
•
as needed
Ground Nutmeg
•
as needed
Salt
•
1
Egg
•
1
cup
Granulated Sugar
•
1/2
cup
Butter
•
1
cup
Pecans
, chopped
or Walnuts
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Peel the Persimmons (2) carefully and add them to a blender and puree.
3.
Dissolve the Baking Soda (1 tsp) in the persimmon and set aside.
4.
Sift All-Purpose Flour (2 cups), Simply Organic Cinnamon, Ground (as needed), Ground Cloves (as needed), Ground Nutmeg (as needed) and Salt (as needed) together and set aside.
5.
Cream together Butter (1/2 cup) and Granulated Sugar (1 cup) until fluffy.
6.
Beat in Egg (1).
7.
Add in the persimmon mixture.
8.
Stir in dry ingredients slowly, making sure they are combined well.
9.
Stir in Pecans (1 cup).
10.
Line cookie sheet with parchment paper. Drop mixture by the spoonful on the cookie sheet. Bake for 15 minutes.
11.
Let cool and enjoy!
Nutrition Per Serving
CALORIES
579
FAT
29.5 g
PROTEIN
7.0 g
CARBS
75.7 g
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