Persimmon Cookies
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- ½ cup dairy free margarine
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 tsp grated lemon or orange zest optional - I didn't have this today so I substituted 1/4 tsp orange extract
- 1 cup persimmon pulp
- 1 cup raisins
Instructions
- Pre-heat oven to 350'
- Sift dry ingredients together
- Blend sugar and dairy-free margarine together until fluffy
- Mix in vanilla, egg, and citrus rind
- Blend together
- Mix in persimmon
- Slowly add in dry ingredients, mixing well
- Add raisins
- Grease baking sheets
- Drop by spoonfuls onto baking sheet - use a medium cookie scoop if you want to do this easily
- Bake for 20 minutes
- Remove from oven and cool on racks
- Makes 3-4 dozen cookies, depending on the size
Notes
Since persimmons have such a short season of availability, I usually buy lots and peel/slice then freeze them in 1 cup bags for future baking.