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Spiced Persimmon Cookies
1 cup persimmon pulp
1 tsp. baking soda
1 tsp. allspice or ground spicebush berries
1 tsp. ground fresh or powdered ginger
1 stick butter, softened
1/2 cup raw turbinado sugar
1/2 cup dark brown sugar
1 tsp. vanilla extract
1 cup whole wheat flour
3/4 cup all-purpose white flour
1/2 cup walnuts or pecans, roasted and chopped
1/2 cup raisins, chopped
Preheat your oven to 350°F and line two cookie sheets with parchment paper.
Combine the pulp, spices, and baking soda. Stir and set aside. Here’s the cool science element to baking: The pulp-and-baking soda mixture will turn into a gel!
Using a hand or stand mixer, cream the butter with both sugars. Mix in the vanilla and egg. Then add the pulp mixture.
Mix in the flour, forming a stiff cookie batter. Stir in the nuts and raisins.
Using an ice-cream scoop, drop batter onto the parchment, leaving 2” between them. Bake 12-18 minutes until golden brown. Let them cool on parchment before moving, as they need time to solidify.