Persimmon Cookies
You will find all the fabulous cinnamon spice flavors of fall in every bite of these moist, tender cookies.
Ingredients
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 cup persimmon pulp, seeds removed
- 1 large egg
- 1 tsp vanilla
- 1 cup walnuts, chopped
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F.
- Line two baking sheets with silpat liners or parchment paper. Set aside.
- In a bowl mix together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
- In a mixing bowl, on high speed, whip together butter and sugar until fluffy and creamy.
- Add persimmon pulp, egg and vanilla. Continue to mix until well combined.
- Reduce the speed on the mixer to low, and slowly add the flour mixture to the wet ingredients.
- Once batter is well combined, fold in chopped walnuts and dried cranberries.
- Drop batter by rounded spoonfuls onto prepared baking sheets.
- Flatten and spread out cookie batter with the back of a spoon.
- Bake cookies for 12-14 minutes, until they are lightly browned along the edges and the centers are set.
- Remove cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
- Transfer cookies onto a wire cooling rack to cool completely.