Ever since I can remember, my Aunt Sandy has been baking with persimmons. She’d bring these little persimmon bread loaves to Christmas Eve for all the kids, and we’d all talk about how we liked to have them for breakfast on Christmas morning. These cookies are pretty legendary in my family, too. I tried them for the first time last year and realized how easy they are! So now, without further ado, the family secrets are being let out for you all to enjoy.
Aunt Sandy’s Persimmon Cookies
1 c. persimmon pulp
1 t. baking soda
1 c. sugar
1/2 c. shortening
2 c. flour
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/2 t. salt
1 c. chocolate chips (or raisins if you prefer)
optional: 1 c. nuts
Prepare your persimmons. If they’re pretty soft, you should be able to cut off the top and squeeze out the pulp. If they’re not so ripe, take the skin off, cube, and puree them in a blender until you have a pulpy consistency. About 3 persimmons should make one cup of pulp.
Beat the pulp, baking soda, sugar, and shortening until creamy. Add egg, flour, spices, chocolate chips, and nuts (if you choose). Mix until you reach a doughy consistency.
Cover a baking sheet with nonstick cooking spray and drop spoonfuls the dough onto the sheet. (These cookies don’t spread — they’ll stay the same shape that you drop them in, so keep that in mind.) Bake at 375 for about 12 minutes, depending on your oven.
I hope you love these! They’re so easy, and they just taste like the holidays to me.