Persimmon Cookies

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)

Recipe View In a small bowl, combine persimmon puree and baking soda. Stir until dissolved. The mixture will foam slightly. Set aside. (Prep time: 2 minutes)

Recipe View In a medium bowl, whisk together flour, cinnamon, cloves, nutmeg, and salt. (Prep time: 3 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. (Prep time: 5 minutes)

Recipe View Beat in the egg, then gradually add the persimmon mixture, mixing until well combined. (Prep time: 2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (Prep time: 3 minutes)

Recipe View Fold in the raisins and chopped walnuts until evenly distributed throughout the dough. (Prep time: 2 minutes)

Recipe View Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (Prep time: 5 minutes)

Recipe View Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. (Bake time: 12-15 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 10 minutes)