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Persimmon Spice Cookies

  • Prep-Time 15 Mins
  • Cook-Time ~16 Mins
  • Servings 36

Ingredients

  • 1 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
  • 1 cup persimmon pulp, 2-3 persimmons
  • 1 tsp. baking soda
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • Grated zest of 1 small orange (optional)
  • 1 cup chopped walnuts

Directions

  • 1

    PREHEAT oven to 350˚F.

  • 2

    COMBINE persimmon pulp and baking soda in a small bowl. Let stand 5 minutes or until slightly jelled.

  • 3

    BEAT butter and sugars in a large bowl until light and fluffy. Add egg and persimmon pulp; mix well.

  • 4

    STIR together flour, cinnamon, salt, allspice, nutmeg and orange zest in a small bowl. Gradually beat into butter mixture until well blended.

  • 5

    ADD raisins and walnuts. Mix well.

  • 6

    DROP by rounded tablespoons 2 inches apart on a lightly buttered or parchment lined baking sheet.

  • 7

    BAKE 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.

Product used

Sun-Maid California Sun-Dried Raisins 12 oz. box

California Sun-Dried Raisins

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Sun-Maid California Golden Raisins 15 oz. box

Golden Raisins

Check it out