PERSIMMON COOKIES

These Hachiya persimmon cookies are soft, moist, easy to make, and the perfect way to use up Hachiyas before the birds eat them all. They are filled with cinnamon, crunchy walnuts, and chewy raisins.

WHAT’S In PERSIMMON COOKIES:

– 1 cup persimmon pulp (about 2 Hachiya persimmons) – 1 teaspoon baking soda – 1 cup sugar – 1/2 cup butter, room temperature (Earth balance for vegan)

INSTRUCTIONS

Preheat the oven to 350°F and line a cookie sheet (or two) with parchment paper or a silpat.

1:

In the bowl of an electric mixer, cream together the sugar and butter. Add the egg and beat until combined.

2:

Add the persimmon pulp and beat in.

3:

Sift or whisk together the flour, salt, and cinnamon.

4:

Mix the dry ingredients into the wet mixture in the mixing bowl.

5:

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