Persimmon Cookie Recipe
Old fashion Persimmon Cookie Recipe are sweet and delicious. Baked with nutmeg, chocked full of nuts and cranberries and drizzled with with white chocolate these cookies will be everyone's favorite!
Prep Time 10 minutes
Total Time 22 minutes
Servings 36 cookies
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 2 cups flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 cup persimmon pulp
- 1/2 tsp baking soda
- 1 cup dried cranberries
- 1 cup walnuts
- 1/2 cup white chocolate chips plus additional for drizzling
Preheat oven to 375
Cut the top off the persimmon and squeeze the pulp into a measuring cup. You'll need 1 cup pulp, this is about three ripe persimmons. Sprinkle with baking soda, set aside.
Add the sugar, butter and egg to a mixing bowl. Cream this together until light and fluffy. Add the persimmon and mix again.
Mix together the flour, allspice and salt. Mix into the butter/sugar mixture until well combined.
Stir in the cranberries, walnuts and white chocolate chips by hand.
Drop by spoonfuls onto a greased baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown.
Allow to cool, drizzle with additional melted white chocolate if desired.
Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 52mg | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 4.4mg | Calcium: 13mg | Iron: 0.6mg