Persimmon Cookies with Walnuts
This is an ooey gooey persimmon cookie recipe that is the best for any holiday occasion! These nutty delights will be sure to impress any guests, and definitely leave you wanting more.
Equipment
- Hand Mixer
- Large Cookie Sheet
- Parchment Baking Paper
- Ice Cream Scoop
Ingredients
- 1 Cup Persimmon Pulp I like to peel the skin off of the persimmons, but this is optional
- 1 Cup Sugar
- 1 Egg
- 2 Cups Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda This goes in with the pulp
- 1 Stick Butter
- 1 Tsp Vanilla
- 1 Tsp Cinnamon, ground nutmeg, ground ginger, and ground clove.
- 1 Cup Chopped walnuts This is optional, but baking time may differ if they are not added.
Instructions
- Preheat oven to 330 degrees
- Peel your persimmons and add them to a mixing bowl.
- Using your hand blender, mix up the persimmons to get a nice pulp. This should be one cup of pulp which is usually around 4 persimmons.
- Add in baking soda and mix again.
- Next add softened butter, sugar, egg, and vanilla and mix until creamy. Then add in your spices (cinnamon, ground ginger, ground clove, and ground nutmeg) and mix in.
- In a separate bowl add in flour and mix in your baking powder.
- Then, slowly add your dry ingredients into your went mixture until it is throughly mixed. Then fold in your walnuts.
- Once the batter is complete, take an ice cream scoop and scoop your dough onto a cookie sheet covered in parchment paper.
- Bake for 18-20 min until golden.