There’s nothing quite like the aroma of freshly baked cookies wafting through the house, is there? It’s one of my favorite things about baking, right up there with the joy of biting into a warm, soft cookie that’s just come out of the oven. And when it comes to cookies, I’m always on the lookout for recipes that offer something a little different. That’s how I discovered Persimmon Cookies – a delightful twist on the classic cookie that’s become a firm favorite in my household. Bursting with the unique, sweet flavor of persimmons, these cookies are a delicious way to enjoy this often-underappreciated fruit. The recipe is also straightforward, making it perfect for novice bakers or anyone looking for a quick and easy baking project. So, why do I love these cookies? Well, for starters, they’re incredibly flavorful. The persimmon gives them a sweet, fruity flavor that pairs beautifully with the warm spices. I also love the texture – soft and slightly chewy, just the way a good cookie should be.
Ingredients
- 1 c. persimmon pulp
- 1/2 c. shortening
- 1 c. sugar
- 1 egg, beaten
- 2 c. flour
- 1 c. chopped nuts
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 c. raisins or chocolate chips or butterscotch chips
Baking Instructions
- Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
- Sift flour and spices, add dry walnuts and raisins.
- Drop by teaspoons on greased baking sheets.
- Bake at 375° for 12 to 15 minutes.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Persimmon Pulp Predicament
So, there I was, staring at a bowl of persimmon pulp with all the trepidation of a cat facing its first bath. Who knew such sweet and innocent fruits would turn into… well, this – a sticky, gooey, orange mess that looked like it could have been rejected by a Nickelodeon show.
Playing with Shortening and Sugar
Next up, shortening. Now, shortening is a funny thing. It’s like butter’s less attractive cousin that only gets invited to the party because it’s good at one or two things. In this case, that thing is making cookies fluffy. And who doesn’t like fluffy cookies? So, shortening it is! Into the bowl it goes, followed by the sugar. It’s like a sweet, fatty party in there!
The Great Egg Beating Incident
Now it’s time to add the beaten egg. And let me tell you, there’s nothing quite like the tedium of beating an egg, except, of course, watching paint dry, or perhaps grass grow. But hey, it’s all in the name of cookie science, right? So, I beat that egg like it owed me money and in it went.
Spicing Things Up
Next, I sifted the flour and spices together. The cinnamon, cloves, and nutmeg made my kitchen smell like Christmas had exploded. I’ve got to say, if Santa smells like this, I can see why he’s so popular. A little salt and baking soda later, and my dry mix was ready to join the party.
Nuts about Nuts and Raisins
Then I got to the nuts. Now, I know some people have a love-hate relationship with nuts in their cookies. Personally, I love them. They’re like the surprise guests that liven up the party. So, in went the chopped walnuts, followed by the raisins. If you’re not a fan of raisins, you can always use chocolate chips or butterscotch chips. It’s your party, after all!
Cookie Dough Alchemy
Now came the fun part – mixing everything together. There’s something oddly satisfying about watching all these ingredients come together to form a beautiful, cookie dough harmony. It’s like watching a culinary symphony, with each ingredient playing its part. And by ‘watching’, I mean ‘eating spoonfuls of cookie dough when no one’s looking’.
Baking and Waiting (Mostly Waiting)
Drop the dough by teaspoons on a greased baking sheet and throw them in the oven at 375°. Then comes the worst part – the waiting. 12 to 15 minutes of torture as the delicious smells waft through the house, teasing your taste buds. If anyone invents instant cookies, they’ll be my hero.
The Cookie Verdict
And finally, they’re ready! Perfectly baked Persimmon Cookies with a fluffy texture, thanks to our friend shortening, and a heavenly taste of spices and nuts. They say patience is a virtue, and they’re right – these cookies were definitely worth the wait. And the mess. And the egg beating. And the… well, you get the idea. Happy baking!
