Persimmon Drop Cookies

This is another recipe from my maternal grandmother, Edith Davis. I have no recollection of her ever making them–she usually had chocolate chip cookies on hand. These are approved by The Taste Taster who called them “perfect for autumn” even if neither he nor I could really discern any persimmon flavor. Do try them for yourself to see if you can.Persimmon Drop CookiesPersimmon Drop Cookies
Makes 3-4 dozen

Note: You should use Hachiya-type persimmons for this recipe. Make sure they’re nice and soft before you start or the astringency and texture will both be gross. Use a wooden spoon to push the persimmon flesh through a mesh strainer. It took approximately 1 pound of persimmons (2 large fruit) to make 1 cup of pulp.

1 cup strained persimmon pulp
1 teaspoon baking soda, sprinkled over pulp
1 cup sugar
1/2 cup butter
1 egg
2 cups flour (I used 1 cup all purpose flour + 1 cup white whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 cups rolled oats
1 cup chopped nuts (optional)
1 cup raisins (optional)

Blend sugar and butter together until fluffy. Add persimmon pulp to which baking soda has already been added. Add egg and beat thoroughly. Then add dry ingredients (flour, spices, & salt) and mix well. Add oats, nuts, and raisins and mix to combine.

Drop 1-2 tablespoons of dough onto greased or parchment lined baking sheets. Bake at 350*F for 12-15 minutes. Cookies should be lightly golden on top. Cool on a rack then store in an airtight container once completely cool. Enjoy!