Persimmon or Diet Persimmon Cookies
2005-08-16- Course: Cakes & Candy
- Yield : 24
- Servings : 24
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
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Le kaki ou suit un régime le kaki – our recipe title in French. These were some of our favorites growing up – both the fruit and the cookie. The fruit was especially sweet, if allowed to almost over-ripen, otherwise the fruit will be tart and bitter. I can still see the persimmons on the my Mom’s window sill. The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. Ours were about the size of an orange. The entire fruit is edible except for the seed and calyx.
Ingredients
- 1 cup sugar or equivalent sugar substitute
- 1/2 cup butter
- 1 egg
- 1 cup pecans or nuts, chopped
- 1 cup Persimmon pulp (3 large ones)
- 1 cup raisins
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Stir baking soda into the persimmon pulp and set aside.
Step 3
Cream together the sugar and shortening. Beat in the egg and the pulp, then add the rest of the ingredients.
Step 4
Drop by teaspoonful on a lightly greased cookie sheet. Bake for approximately 15 minutes.
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