Seasonal cookies: persimmon spice

Seasonal – as ‘in season’. When November rolls around, I look forward to seeing persimmons at the farmers market. You’ll find them there through early winter. While I’m not a big fan of fancy iced holiday cookies, when it’s chilly and dark outside, I reach for a tin of these spice cookies, packed with raisins and walnuts. They’re great with a cup of hot tea!

I got this recipe years ago, from a co-worker whose wife baked them for him to bring into the office. Since I’m a big fan of ginger, I’ve added my own twist to the recipe, using my microplane to grate fresh ginger that I get at the farmers market. 

A note about the ingredients:

Though the big American variety of persimmon is called for here, if I leave a Fuji (Japanese variety) too long and it gets soft, that works, too. I use my Bullet blender to puree the fruit, removing the top, skin and any seeds. (Compost those!)

Walnuts are super nutritious, but can go rancid easily, so are best stored in the refrigerator (for 1 month) or the freezer (for 1 year). 90% of walnuts sold in the U.S. come from California and both the Irvington and Newpark Mall farmers markets have walnut vendors.

Try the recipe and let me know what you think! By the way, I find they store best in a tin. I pick up vintage tins for a couple of dollars when I see them. They make great hostess gifts, filled with these cookies!

Persimmon Spice Cookies

Ingredients

1 cup pureed persimmon (about 1 large or 2 small of the large, soft variety)

1 tsp baking soda

1 egg

1 cup walnuts, chopped

1 cup raisins

½ tsp. cinnamon

½ tsp. clove

½ tsp. nutmeg

½ Tbsp fresh grated ginger

2 cups flour

1 cup sugar (or substitute ½ c. sugar with 1 Tbsp. stevia)

½ cup butter (1 stick)

Instructions

Preheat the oven to 325 degrees.

Mix persimmon, egg & baking soda.

Mix together walnuts, currants, spices & flour.

Cream butter and sugar.

Add the wet and dry ingredients alternately.

Drop onto a greased cookie sheet in walnut size dollops.

Bake on the upper middle rack for 15-20 minutes,

or until the tops are lightly browned. Remove to a rack to cool.

Makes 3 dozen.

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