Source: Rochelle Beerli about 2017
Hachiya is the variety of Persimmon you want to work with to make cookies. Not a bitter note to be found in this beauty. The persimmon is an interesting fruit. It’s a powerhouse, loaded with nutrition, and high up on the vitamin C scale. The Latin word for it translates as “food of the god’s”, and that’s just what it is. It’s a very gelatinous fruit, and that characteristic shows up in the baked cookie. The look of the cookie’s is interesting, but the taste of the cookie itself is delicious. I’m not sure which cuisine of origin to list this since persimmon’s aren’t so popular by U.S. standards, but I can still remember tasting my first persimmon cookie-almost 35 years ago in the U.S. So, my conclusion is that persimmon is a generational fruit and we need to bring this fruit back in fashion.
Fall’s Best Persimmon Cookie
- 1/2 cup butter soft and cut in pieces
- 1 cup sugar
- 1 large egg
- 1 cup persimmon pulp
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 to 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup walnuts
- Preheat oven to 200 Celsius
Get the pulp from the ripe persimmon by cutting the top off and scooping it out with a spoon. About 2 persimmon’s = 1 cup of fruit.
- Combine your butter, sugar, egg, and pulp and mix until well combined.
- Assemble the dry together, including the spices.
mix together with the wet. You’ll notice the dough is a bit different than what you’re used to. I used a large spoon to spoon the dough on the baking sheet.
- Bake for 15 min., or until golden.
- Take out, let cool before serving.