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Persimmon cookies are a delightful treat, perfect for cozy afternoons or holiday gatherings. The unique flavor of persimmon pulp combined with warm spices like cinnamon and nutmeg creates a cookie that's both comforting and intriguing. These cookies are soft, slightly chewy, and packed with chopped walnuts for a bit of crunch. Let's dive into this simple yet delicious recipe that will surely become a favorite in your home.
Persimmon Cookies Recipe
Ingredients:
- 1 cup persimmon pulp
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup sugar
- 1 cup softened butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C).
- In a small bowl, dissolve baking soda in persimmon pulp and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla until fluffy.
- Stir in the persimmon mixture. Combine the flour, cinnamon, and nutmeg; stir into the persimmon mixture. Fold in the walnuts.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until edges are firm. Cool on wire racks.
What You Will Need
Read more: Persimmon Pudding Recipe
What you will need to make persimmon cookies
- Persimmon pulp: Adds natural sweetness and moisture, giving cookies a unique fruity flavor and soft texture.
- Baking soda: Helps cookies rise and become fluffy by reacting with the acidity in persimmon pulp.
- All-purpose flour: Provides structure and stability, ensuring cookies hold their shape while baking.
- Ground cinnamon and ground nutmeg: Infuse warm, spicy notes that complement the sweetness of persimmon.
- Sugar: Sweetens the dough, balancing the tartness of persimmon and enhancing overall flavor.
- Softened butter: Adds richness and a tender crumb, making cookies soft and flavorful.
- Large egg: Binds ingredients together, contributing to the cookies' structure and moisture.
- Vanilla extract: Enhances the overall flavor profile with a subtle, sweet aroma.
- Chopped walnuts: Adds a crunchy texture and nutty flavor, providing contrast to the soft cookies.
Tools and Instruments Needed
What tools/instruments will be needed to make Persimmon Cookies Recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and textures.
- Measuring cups: Accurate measurements are crucial for consistent results and balanced flavors.
- Baking sheet: Provides a flat surface for cookies to bake evenly, preventing sticking.
- Wire racks: Allows cookies to cool properly, maintaining texture and preventing sogginess.
- Teaspoon: Useful for portioning out cookie dough, ensuring uniform size and even baking.
Persimmon Cookies Recipe
Delicious and moist persimmon cookies, perfect for the fall season.
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Ingredients:
Main Ingredients
- 1 cup persimmon pulp
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup sugar
- 1 cup butter softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C).
- In a small bowl, dissolve baking soda in persimmon pulp and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla until fluffy.
- Stir in the persimmon mixture. Combine the flour, cinnamon, and nutmeg; stir into the persimmon mixture. Fold in the walnuts.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until edges are firm. Cool on wire racks.
Notes:
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Read more: Chocolate Chip Cookie Recipe
Nutrition value:
Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- Cover bowl with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as usual when ready.
Freezing Instructions
- Shape dough into balls.
- Place on a baking sheet.
- Freeze until firm.
- Transfer to a freezer bag.
- Store up to 3 months.
- Bake from frozen, adding 2-3 minutes to baking time.
Using persimmon pulp in cookies not only adds a unique flavor but also keeps the cookies moist and tender due to its high water content.
Frequently Asked Questions
FAQ:
How do I make persimmon pulp?
Scoop out the flesh from ripe persimmons and blend until smooth.
Can I use a different type of nut?
Yes, pecans or almonds work well too.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Absolutely, freeze it for up to three months.
What if I don't have nutmeg?
Substitute with allspice or just add extra cinnamon.
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