Persimmon cookies are a delightful treat that brings the unique sweetness of this exotic fruit into a classic cookie form. Perfect for family gatherings or a simple tea-time indulgence, these cookies are easy to make and irresistibly delicious. In this recipe, we’ll guide you through every step to ensure your persimmon cookies turn out perfectly every time.
Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Servings: 24 cookies
Ingredients
- 2 ripe persimmons
- 2 cups sifted flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 1 cup sugar
- 100 grams unsalted butter
- 1 cup chopped walnuts
- 1 egg
- A pinch of nutmeg
Instructions
- Prepare Persimmons: Begin by washing and halving the persimmons. Remove the seeds and scoop out the pulp. Mash with a fork or blend until smooth.
- Mix Dry Ingredients: In a bowl, sift together flour, baking powder, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In another bowl, cream the butter with sugar until light and fluffy. Add the egg and beat well.
- Combine with Persimmon Pulp: Stir the persimmon pulp into the butter mixture. Gradually add the dry ingredients and mix until just combined.
- Add Walnuts: Fold in the chopped walnuts, ensuring even distribution.
- Shape and Bake: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, drop small rounds of dough onto the sheet, spacing them apart. Bake for 15 minutes or until golden brown.
Nutritional Information
- Calories: 185 kcal per serving
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 7 g
Conclusion & Serving Suggestions
Enjoy these persimmon cookies warm or at room temperature. They pair beautifully with a cup of tea or coffee. For an extra touch, dust them with powdered sugar before serving. Perfect for holiday gatherings or a cozy fall day, these cookies are sure to become a family favorite.
FAQ
Yes, pecans or almonds can be substituted.
A simple spoon will work just fine!
They should be soft to the touch and deep orange in color.
Read also:
By making this classic dessert, you’ll discover the unique flavor persimmons bring to the table. Happy baking!
Scrumptious Persimmon Cookies
Ingredients
- 2 ripe persimmons
- 2 cups sifted flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 1 cup sugar
- 100 grams unsalted butter
- 1 cup chopped walnuts
- 1 egg
- A pinch of nutmeg
Instructions
- Prepare Persimmons: Begin by washing and halving the persimmons. Remove the seeds and scoop out the pulp. Mash with a fork or blend until smooth.
- Mix Dry Ingredients: In a bowl, sift together flour, baking powder, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In another bowl, cream the butter with sugar until light and fluffy. Add the egg and beat well.
- Combine with Persimmon Pulp: Stir the persimmon pulp into the butter mixture. Gradually add the dry ingredients and mix until just combined.
- Add Walnuts: Fold in the chopped walnuts, ensuring even distribution.
- Shape and Bake: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, drop small rounds of dough onto the sheet, spacing them apart. Bake for 15 minutes or until golden brown.
Notes
- Calories: 185 kcal per serving
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 7 g