Persimmon Cookies

I made lots of things from persimmons, however, they were just not turning out super delicious (and thus not posted) until I found this persimmon cookie recipe. And man are they Ahh-mazing!

Here's what you need:

3/4 cups sugar 

(my homegrown persimmons are ridiculously sweet so I cut the sugar in half to 3/4 cups)

1/2 cup butter

1 cup persimmon pulp 

(about 2 1/2 regular sized persimmons)

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon clove

(accidentally added an extra 1/4 tsp of clove, but the cookie kinda tasted like a spice cookie, a super delicious spice cookie)

1 cup craisins 

(no raisins in the house, but we did have dried cranberries aka craisins)

1/2 cup walnut and 1/2 cup pecans

powdered sugar

These persimmons were over ripe.

1 cup persimmon pulp from the over ripe persimmons.

Mix 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon powder, 1/2 tsp ground nutmeg and 1/2 tsp ground clove. Set aside.

In my kitchenaid, (it's awesome!) mix the 1/2 cup butter and 3/4 cup sugar.

Mix in the 1 cup persimmon pulp and 1 egg.

Then, add the flour mixture.

Add the 1 cup craisin, 1/2 cup chopped walnuts, 1/2 cup chopped pecans.

Mix until everything is well incorporated.

Spray cookie sheet with Pam and commence cookie droppings. 

Bake in preheated oven of 375°F for 15-18 minutes or until nicely browned.

Then, sugar coat the cookies with powdered sugar. They're super amazing! This will definitely be something I want to make again. Too bad we're running low on persimmons.