Updated: Feb 1
I must caveat by saving this is my first blog post on this new platform. My hopes are that eventually I will move all of my high performing posts from blogspot that I've had since 2009. I'm publishing this recipe to see how it appears on the site. I hope you bookmark it for next season!
Enjoy this seasonal favorite. This is my go-to recipe using Hachiya persimmons.
I buy extras when they're in season and freeze them! I like to enjoy this treat when it's no longer Hachiya persimmon season!
4-5 Hachiya persimmons pureed
3/4 cup sugar
1/2 cup butter (room temp)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Optional: nuts of your choice (add in the batter) or on top when baking with a pinch of cinnamon and sugar
The best way to prepare persimmons is freezing them then letting them thaw. You can also let them ripen on the counter. This may take a few days so if you're in a hurry, freeze them! Use a pairing knife and peel the skin, throw the persimmons in the blender and puree. Bring the puree to room temperature, if cold, before using them in this recipe.
Preheat oven to 350°.
After prepping the persimmons, mix the sugar, egg, and vanilla.
Add in the pureed persimmons.
In a separate bowl, prepare the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt and stir until combined.
Add the dry mixture a half cup in at a time.
Fold in the optional ingredients.
Cover a cookie sheet with parchment paper and drop the batter using an ice cream scoop about an inch apart. The cookie batter should not spread.
Bake for 12-14 minutes.
Store in an airtight container for up to 4 days.
Go to My Store to see my recommendations for baking supplies.
Have you ever eaten a persimmon cookie before? Leave a comment below.