I did not want to give up on persimmons.
After my last foray into persimmon cooking, I had many people come quickly to the defense of this little-known fruit. And I believed their descriptions of a delicious, mellow, mango-esque, apricot-ish fruit.
So, I decided to let my last two persimmons come to their full, ripe potential before trying to make anything with them. This week, their time had come.
Persimmon Spice Cookies, adapted from allrecipes.com
2 ripe persimmons, pureed
1 t baking soda
2 c all-purpose flour
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t salt
1 c white sugar
1/2 c butter
Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Let’s start with pureeing a persimmon…not as easy as I was expecting.
As you can see, the color of the persimmons had gotten darker and the texture was much juicier. I cut them into quarters, removing the small white center that was hard. Then, using my fingers (a spoon didn’t work so great), I peeled off the skin and dropped them into my mini-prep. This took a little longer than I was expecting. (I learned later it’s best to freeze them overnight, let them come to room temperature, and then the peel should just slide off.)
After pureeing, you add the baking soda to the persimmon. Be aware that this will partially solidify your mixture. I was not aware of this, and pretty much freaked out when it came out in one big chunk. (It did break up fine in the mixer.)
(Oh, and by the way, I used Hubs handy parchment paper trick for adding my dry ingredients, and again, it worked like a charm.)
Everything mixed up well – though I admit, I have weird cookie preferences and omitted the raisins and walnuts the were suggested in the original recipe. If you like those add-ins, I would strongly encourage you to put them in.
The cookies had a cake-like texture with a really fun spicy flavor. I’m not sure I could pick out the persimmon flavor per se, but overall they were very delicious. If I had to change anything, I would add something in the mix to give them a little more texture (duh, like the raisins or walnuts suggested). I was thinking maybe dried cranberries would be good, and my good friend suggested perhaps some toffee pieces to give it a little unexpected kick.
But, I think there’s something else out there that will do them more justice.
Now I just have to find it – I’m not ready to give up yet.