When I was a kid, the only time that I would ever have persimmons was with my mom’s mother, Lily Edith (Castle) Jourdain, and I loved them. She would ripen them on her kitchen windowsill, perfecting the art of selecting one that was just the right texture (i.e., not too firm, not too slimy). On occasion (perhaps if they were too ripe, in much the same manner as people decide to make banana bread), she went above and beyond by turning them into wonderful, soft, gently-spiced cookies, of which I would have eaten dozens at a sitting had I been allowed. (Which, sadly, I was not.)
Ingredients
- 1 cup persimmon pulp (about 2-4 persimmons… hachiya / heart / acorn type)
- 1 tsp baking soda
- 2 cups flour
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup sugar (or ½ cup each white and brown sugar)
- ½ cup shortening
Shortening is in the original recipe, but I use butter. If you use butter, the cookies will spread a bit more.
- 1 egg
- 1 cup walnuts, chopped
I have used other kinds of nuts.
I have used other dried fruit besides raisins.
Directions
- Add the baking soda to the persimmon pulp and put it aside. (It will set up somewhat.)
- Sift the flour, spices, and salt together.
- Cream the sugar and shortening.
- Beat in the egg.
- Beat in the pulp.
- Stir in the flour mixture, nuts, and fruit.
- Spoon onto a cookie sheet and bake at 350° F (180° C) for at least 12 minutes (i.e., until browned and puffy, usually more like 15 minutes). Using a tablespoon will render about 4 dozen cookies, but I tend to use a 2 tablespoon measure and just bake them for a few more minutes.
- Cool them on a wire rack.
- Revel in the savory sensation, measuring the cookies in units of “sentimentality per simmon.”