Persimmon Cookies Are a Perfect Seasonal Treat

California Persimmon Cookies

SERVES 12

This recipe comes from our FoodTrients friend Lisa. It was her grandmother’s recipe and a family favorite. She uses persimmons grown in sunny California. Persimmons were brought there from Asia in the 1800s and can be found in many suburban California backyards. Fuyu persimmons work best in this recipe because they’re softer than Hachiya persimmons. Be sure to use very ripe ones so they’re soft enough and have lost their astringency.

BENEFITS: Persimmons contain carotenoids, which may help inhibit cancer and tumor growth, reduce the risk of heart disease, and support immune function. The resveratrol in raisins helps protect the heart, helps fight cancer cells, and may even improve blood flow in the brain.

Ingredients
2 cups all-purpose or gluten free flour (I prefer Cup4Cup)
¼ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ Tbs. ground cloves
½ cup vegetable shortening
or butter
1 cup sugar
1 egg, beaten
1 cup persimmon pulp
1 tsp. baking soda
1 cup raisins
1 cup walnuts or pecans
1 recipe Orange-Cream Cheese Frosting (optional)

How to Make Persimmon Pulp

1. Choose the right persimmons. Use very ripe Fuyu or Hachiya persimmons. Fuyus should be soft like a ripe peach. Hachiyas must be very soft—almost jelly-like—to avoid bitterness.

2. Wash and trim. Rinse the fruit, remove the leafy top, and cut into quarters.

3. Scoop or peel. If they’re super soft, just scoop out the flesh with a spoon.
If you prefer, peel the skin off first—either way works.

4. Blend or mash. Place the flesh in a blender or food processor and purée until smooth.
No blender? Mash by hand with a fork or potato masher.

5. Strain (optional). For extra-smooth pulp, push the purée through a fine sieve to remove any fibers or seeds.

Cookie Procedure
1. Preheat the oven to 350 degrees F.
2. In a large bowl, sift together the flour and spices and set aside.
3. In a separate large bowl, cream together the shortening or butter and sugar.
4. In a medium bowl, whisk together the egg, persimmon pulp, and baking soda. Add to the butter mixture and combine well.
5. Add the flour/spice mixture and stir until just combined. Fold in the raisins and nuts.
6. Drop tablespoons of the dough onto ungreased or parchment-lined baking sheets, spacing them 2 inches apart.
7. Bake for 8–10 minutes. Cool completely on wire racks.
8. Top with my Orange-Cream Cheese Frosting.
(GLUTEN-FREE if using gluten-free flour)

Orange-Cream Cheese Frosting

YIELDS ABOUT 1 CUP
Ingredients
3 oz. softened cream cheese
2 Tbs. softened butter
1 tsp. orange zest
1 Tbs. orange juice
½ cup powdered sugar
¾ cup chopped walnuts or pecans

Procedure
1. In an electric mixer or food processor, beat the cream cheese, butter, zest, and juice until creamy. Add the sugar and beat for a few minutes or until the mix is well blended and smooth.

2. Spread about 1½ tsp. frosting on each cookie. Sprinkle with the nuts.

(This recipe is from Grace O’s new cookbook, Anti-Aging Dishes from Around the World, published by Skyhorse Publishing, and with permission from FoodTrients.com )