As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Our Persimmon Tree
We have a Fuyu persimmon tree in our backyard. I didn't like to eat them while still firm, so I had to wait until they became very ripe. Unfortunately, no one in our household wants to eat them when they're overripe. So we figured out a way to use them in this cookie recipe, so they would not go to waste. I hope you enjoy them as much as we did.
|Prep time||Cook time||Ready in||Yields|
2 dozen cookies
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- 1 cup ripened persimmons, pureed
- 1 cup sugar
- 1 egg
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees.
- Line baking sheets with wax paper or parchment paper.
- Blend the butter and sugar in a bowl.
- Add the wet ingredients and blend using a mixer.
- In a separate bowl, mix the dry ingredients.
- Combine the wet and dry ingredients.
- Drop rounded spoons of the cookie dough, one inch apart, onto the baking sheets.
- Bake for 15 minutes.
- Allow to cool before serving.
- Grease the baking pan with oil instead of using parchment paper.
- Use Hachiya persimmons instead of Fuyu.
- Substitute brown sugar for white.
- Add your favorite spices and flavorings such as vanilla, grated orange zest, nutmeg, walnuts, or raisins.
- Top the cookies with your favorite frosting.