With persimmons ripening and weather getting chilly - this is a great Fall recipe to warm any home! My sister Dana and I decided to pick some persimmons and actually make use of the slimy delicious fruit. With a little less sugar and a lot more spice, this recipe yields cake-like cookies with a bite!
2 Cups All Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Gloves
1/2 Teaspoon All Spice
1/2 Teaspoon Table Salt
3/4 Cup Room Temperature Salted Butter
1/2 Cup Sugar
4 Ripe Persimmons (Pulped - No Skins)
1 Teaspoon Baking Soda
2/3 Cup Pecans
Preheat your oven to 350 F.
Sift together the flour, spices and salt and set aside.
Cream the butter and sugar until fluffy.
Mix in the egg.
Mix in the pulp of all 4 persimmons into your electric mixer bowl. If you are using using a hand beater, any mixing bowl will do.
Add the baking soda and mix thoroughly.
Mix in your dry ingredients.
Roughly chop the pecan and mix into the dough.
Spoon the dough onto a cookie sheet (preferable with a silicone liner) and bake for 17-20 minutes (or until the top are browned).