Friends, meet the persimmon.
He kinda looks like a funny shaped tomato and is only in season for a short time during the holidays. Ripe persimmons have incredibly soft flesh and a very distinctly mellow, sweet taste. When ripe, you can literally pull the top off and eat the fruit with a spoon; it has an almost applesauce-like texture and flavor.
Or, you can do as I did and bake these soft, cake-like spice cookies.
Because…I don’t know about you, but I prefer to consume all fruits and vegetables in cookie form.
It just makes life so much sweeter, don’t you think?
If you think persimmon cookies sound rather gross, don’t you worry.
I thought the same thing before I baked them…really! Maybe it’s the word “persimmon”; it kinda makes me think of an icky mushy fruit, something I definitely don’t want in my cookies.
However, that’s so not what these cookies are about!
They remind me of a cross between applesauce spice cupcakes (remember those?) and soft pumpkin cookies. They’re full of spices and chopped walnuts, and have a glorious cake-like texture.
And, like most good things, it’s kinda impossible to eat just one.
I tried that….and failed.
It’s a bold statement, I know, but I’m just going to say for the record, that these are the best cookies I’ve had in a long time. In fact, they probably even make it in my top five cookie recipes in life.
I can’t believe I just said that, but it’s true!
Please make them and report back so I know I’m not losing my mind.
Persimmon Spice Cookies
adapted from The Abundant Table (a lovely, lovely cookbook from small Christian ranch and retreat center here in Northern California)
makes about two dozen cookies
1 cup persimmon pulp (about two persimmons)
1/2 cup butter, softened
1 cup granulated sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract
1 cup chopped walnuts
Preheat your oven to 350.
Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and salt. Mix well.
In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Add the persimmon pulp and mix.
Pour the dry ingredients into the wet ingredients and fold together gently. Add the walnuts and mix only until combined.
Scoop large tablespoons of dough on lined baking sheets and bake for fifteen minutes, until golden brown.
**these cookies are best consumed the same day they are baked, or frozen for future persimmon cravings.