Persimmon Cookies
Ingredients
1 cup sugar
1 egg
1 cup persimmon pulp (usually 2 very ripe persimmons)
1/2 cup softened butter
2 cups flour
1 tsp. nutmeg
1 tsp baking soda
1/2 tsp. ea. cinnamon & ground cloves
1 cup raisins (currants work well also)
Instructions
Mix all together at once.
Drop by Tbls. onto non-stick cookies sheets 2" apart
Bake 15 minutes at 350º
How to puree the pulp:
Now here's the worst part...It takes forever for persimmons to ripen, or so it seems. Your persimmons must be very ripe, almost to the stage of over ripening. I've tried the paper bag trick but lost patience the last time around.
Here's what I did because the fruit wasn't quite ripe enough:
I put them into boiling water and cooked them until a could pierce them with a fork, Hey, they sell cooked pumpkin puree don't they? Well, it worked...
Cut the stem part off of your ripened or softened persimmons, scoop out the pulp (make sure to leave most of the skin off) then put them into a food processor or blender and puree. Voilá!!