How Do You Make Moist Persimmon Nut Cookies?
Persimmons are some of the last fruit harvested in the fall. This recipe comes from a farm wife on my husband’s side. She always used pecans in her cookies because they were locally available. This recipe is also delicious with walnuts or hazelnuts. To make persimmon pulp start by pealing and coring the persimmons. Then toss them in a pot and cover them with water. Bring the pot to a simmer and cook until the persimmons are soft. Puree the persimmons in a blender or through a hand grinder. Then sieve out the fibrous bits. This pulp can be used in lots of different recipes and it freezes well. I always make a big batch. To start the cookie dough cream together the butter and brown sugar. Add eggs beat until fluffy, then add in persimmon pulp mix well. Stir together flour, baking soda, baking powder, and salt. Then add to creamed mixture. Stir in the vanilla and nuts. Drop by teaspoon onto a greased cookie sheet and bake 10 minutes at 350 degrees.
