“Tate's Bake Shop Cookbook. Copyright © 2005 by Kathleen King. All rights reserved.”
1 1/4 cups Hachiya persimmon pulp (about 2 or 3 persimmons)
1/2 cup unsalted butter, softened to room temperature
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon grated orange rind
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup walnuts, chopped fine
1/2 cup dried cranberries
Preheat the oven to 350 degrees. Grease two cookie sheets or line them with Silpat.
For the persimmon puree, remove the stems from the persimmons and cut the fruit into chunks. Puree the chunks in a food processor till they are smooth.
Cream the butter and sugars till creamy. Add the orange rind, egg, vanilla, and persimmon pulp, and mix it. Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix it all together. Add the walnuts and cranberries. Scrape down the sides of the bowl and mix it together until it is combined.
Drop the dough, using an ice cream scoop or two tablespoons, onto the prepared cookie sheets.
Bake them for 20 to 25 minutes, depending on the size. The cookies will spring back slightly when they are done.
Makes 34 cookies