Happy National Persimmon Day!
It’s National Coffee Day, silly.
Well, I used the last frozen package of persimmon pulp out of my freezer today so I only assumed….
I always keep one, two-cup Ziploc of the sticky goodness in the freezer until the next season is upon us and the harvest is here. I mean, who in their right mind wants to get caught without persimmon pulp. Not this girl.
I picked up a quart of fresh persimmons this very morning so I figured I could use that last hoarded bag.
Besides making wine with them, which I wrote about here, I like to bake persimmon bread, persimmon pudding (don’t get your panties in a wad, it’s not a pudding at all), and a recipe that I discovered and fell in love with last year. This recipe gives you bite-sized nuggets of persimmony flavor with the added crunch of pecans and the sweetness of raisins. They may actually be good for you (I don’t actually know that).
You’ll need about one cup of persimmon pulp, which you can purchase at farm stands and orchards, or better yet, you can pick up persimmons, sieve them, and harvest the pulp at home. This, however, is not for the faint of heart or lazy. The flavor is worth every skinned knuckle and frayed nerve. Trust me.
Here we go…
1 scant cup of sugar
1/2 cup shortening (I use Crisco butter flavored sticks)
1 cup persimmon pulp
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
1 cup broken pecan pieces
Powdered sugar for sprinkling over baked cookies
Directions: In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and eggs. Mix well. Set aside.
Sift together the flour, soda, salt, and cinnamon.
Combine the dry ingredients with the persimmon mixture and blend well.
Stir in raisins and nuts. Your batter should look like this:
Drop by teaspoonfuls onto a greased cookie sheet. I use a cookie scoop which gives me a uniform measure and shape.
Bake at 325 degrees for 15-18 minutes. I set the timer for 15 minutes and then watch them like a hawk until I can see that they are fully baked and just ever-so-lightly browned. They should look like this:
Then you do this:
Sprinkle those little darlings with a cloud of powdered. sugar. goodness.
The original recipe called for ground nutmeg and cloves, but the persimmon flavor is so precious that I have no earthly idea why you would want it to compete with those spices. Yes, I use the cinnamon, but it enhances the persimmon flavor and complements it in ways that send me over the moon. I kind of like these cookies. The original recipe also called for more sugar but the scant cup is really all you need. Again, we want the persimmon flavor to shine through and the extra sweetness is not needed in the batter.
This recipe yields 2 1/2 dozen of these lovely cookies, which have a more cake-like than flat-cookie texture. I have no idea how many calories are in one and I don’t want to know. They’re cookies, people. Can’t we have a cookie without all that?
One last thing….I love that fact that when baked, they LOOK LIKE PERSIMMONS! Isn’t that just the sweetest?
I just got the last batch out of the oven, so I think I’ll sit down and have a couple with a steaming cup of coffee.
Especially on National Persimmon/Coffee Day here in the woods.
It’s perfect for September!