Photo:   Some rights reserved by Koshyk

Persimmon cookies are a seasonal kid favorite!

My family loves persimmons, but once they get a little overripe, they end up in the compost. My friend’s grandmother’s recipe for persimmon cookies is an excellent way to use up those old persimmons.

Persimmon Cookies

Preheat oven to 350 degrees.

• 2 to 3 persimmons
• 1 teaspoon baking soda

In the blender, pulp the persimmons. Combine with baking soda and let sit for five minutes.

Combine in small bowl:

• 2 1/4 cup flour (I use 1 1/4 cup unbleached white with 1 cup whole wheat flour)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated ginger
• 1/4 teaspoon salt

In a separate, large bowl beat:

• 1 cup [amazon_link id=”B000EA3M92″ target=”_blank” ]Sucanat[/amazon_link] or brown sugar
• 1/2 cup butter
• 1 beaten egg

Continue to beat adding the persimmon pulp and flour.  Then add:

• 1 cup raisins
• 1 cup walnuts

Spoon onto an ungreased  cookie sheets and bake for 15 minutes.

Makes at least two dozen cookies!

I didn’t think much of this recipe when I first read it and was making it. I was not impressed when I pulled the cookies out of the oven. I was pleasantly surprised when I took that first bite! These cookies are delicious and a welcome, healthy additions to Christmas cookies! Don’t forget organic ingredients are a must.