Persimmon Cookies

I had some persimmon pulp last year that I urgently needed to consume. I went strolling along the interwebs and came across one that looked delish. Below is my tweaked version of the recipe and below that is the link to the original site. It’s worth checking out. They have a lot of good-looking recipes.


1 cup really ripe persimmon pulp (I leave the skins in it)
1 tsp. baking soda
1 cup dark brown sugar
2 tsp. ground cinnamon
1\2 tsp. ground cloves
1 tsp. salt
1 beaten egg
2 cups all-purpose flour
1 cup raisins, or combination of any small dried fruits you like (cranberries are tasty!)
1 cup chopped nuts
1/2 cup butter or butter-flavored shortening, melted


Dissolve the baking soda with the persimmons. Using a good old-fashioned spoon, mix the ingredients in order given, adding the melted butter last. Drop by rounded spoonfuls onto a greased cookie sheet. Bake at 375° for 10-12 min.


Original Recipe:


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