My grandma used to make these cookies, and I’m pretty sure she was somehow unable to cook or bake anything that didn’t taste amazing!
Be sure to start with completely ripe Hachiya persimmons. You’ll know they’re ready to use when they are almost too soft to pick up without breaking open. The skin should be translucent and the pulp should have the consistency of jam. If it looks like they won’t be ready by the time you want to use them, you can force them to Hachiyas to ripen by freezing them. Makes about 3 dozen cookies
1 cup Hachiya persimmon pulp (about 2 to 3 persimmons, skins removed)
1 teaspoon baking soda
1 cup sugar
½ cup butter, at room temperature
1 egg, beaten
2 cups flour
½ teaspoon cloves
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup chopped walnuts
1 cup raisins
1. Preheat the oven to 375°F. In a large mixing bowl, beat the persimmon pulp, soda, sugar, and butter until creamy. Beat the egg separately, then fold it into the persimmon mixture, along with the flour, cloves, cinnamon, nutmeg, salt, walnuts, and raisins.
2. Drop the dough by spoonfuls on a greased baking sheet and bake for 12 to 15 minutes.