Persimmon Cookies Recipe
Delicious and moist persimmon cookies, perfect for the fall season.
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Equipment
- Mixing bowl
- Baking Sheet
- Oven
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.
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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