All our favorite fall seasonings go into this recipe, to remind us of hearth and home. Because they are quick to mix, and a basic drop cookie, everyone can participate in creating and eating the cookies. Although you can use “phony” sugar instead of “real”, it will slightly affect the quality of the cookie. This recipe is a variation of Bonnie’s persimmon cookie recipe.
Persimmon Cookies: Makes 36 cookies
You will need: 1 large and 1 small mixing bowl, 1 baking sheet, lightly greased, and 2 mixing spoons
Preparation time 15 minutes
Preheat oven to 375 degrees F
2 ripe persimmons, washed and pureed
¾ cup white sugar
¼ cup brown sugar, packed
½ cup butter or margarine
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp salt
1 cup chopped walnuts
In the small mixing bowl, combine flour, baking soda, cinnamon, cloves, nutmeg and salt.
In the large mixing bowl, cream butter and sugar. Gently beat in egg and persimmons. Add the flour mixture from the small mixing bowl, and mix until combined. Stir in the chopped nuts. Drop by teaspoonfuls, two inches apart, on baking sheet.
Bake at 375 for 12-15 minutes. Remove immediately from baking sheet; put on paper towel or waxed paper to cool.
Bonnie, Persimmon cookies