My mom loves persimmons but they are only in season for a few short weeks in December and January. As soon as December rolls around she is on a mission to find as many persimmons before their short season comes to an end. Sometimes we end up with so many that is just not possible to eat them all before they start spoiling. When they start to get too soft and black spots start appearing on the skin, I know that they are perfect for persimmon cookies!
The recipe for these cookies was adapted from a sticker that is sometimes placed on persimmons in stores. I actually have several stickers that I kept over the years hiding in random places. I had never made the cookies before but I am really happy with the results. They are soft and sweet and have just the right amount of spices. Best of all, they are easy to make and have a melt in your mouth quality to them. I want to make them again with the last few persimmons of the season!
Makes about 32 cookies
1 cup persimmon pulp (from 2 large persimmons)
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoom nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup margarine or butter
1 cup sugar
1. Preheat the oven to 350 degrees.
2. Dissolve the baking soda in persimmon pulp and set aside.
3. Sift the flour, cinnamon, cloves, nutmeg, and salt together and set aside.
4. Cream together the butter and sugar until fluffy and then beat in the egg.
5. Stir all three mixtures together until combined. Drop teaspoons of the batter onto a well greased baking sheet. Cook for 10-12 minutes until the edges of the cookies are just starting to brown.