It's persimmon season! Can you believe I have never had a persimmon until I made these cookies?!
Last year, I had a friend request some persimmon cookies but unfortunately I couldn't find them anywhere! They weren't in season.. So the other day when I was grocery shopping, I saw these cute little fruits and got an itch to bake (it's been awhile). So, if you love super soft cookies that taste like gingerbread, you will LOVE these! I didn't add nuts to mine because I'm not a fan of nuts in my sweet treats, but feel free to add a cup to get a nice crunch. Enjoy!
1/2 cup shortening
1 cup sugar
1 egg
1 cup persimmon pulp
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup dried cranberries
1 cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees. Prepare baking sheet with either a Silpat mat or parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg, and set aside.
3. In a separate bowl, mix the shortening with the sugar until fully incorporated. Beat in the egg and persimmon pulp. Slowly add the flour mixture until mixed, then add the cranberries and walnuts.
4. Scoop into balls using a cookie scoop and place on baking sheet. Bake for about 12 minutes or until golden brown. Cool on cookie sheet, then enjoy!
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