Last fall Brad gathered, cut, pureed, and froze dozens of Persimmons from a tree in a friend’s yard. I didn’t even know what a Persimmon WAS, let alone how I was supposed to cook it. Thankfully Simply in Season had a recipe for delicious Persimmon Cookies. These are now a fall family favorite, and the kids love to help me bake them.
Persimmon Cookies (Simply in Season)
- 2 cups / 500 ml sugar
- 1 cup / 250 ml butter or margarine (softened)
Cream together with an electric mixer in a large bowl.
- 2 cups / 500 ml persimmon pulp
- 2 eggs (slightly beaten)
- 4 cups / 1 L flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Sift together then add gradually to persimmon mixture, blending well after each addition.
- 1 cup / 250 ml pecans or other nuts (chopped)
- 1/2 cup / 125 ml raisins
Stir in. Drop by tablespoon onto ungreased baking sheets and bake in preheated oven at 375F / 190C for 8-10 minutes.
- 3 cups / 750 ml powdered sugar
- 3 tablespoons butter (melted)
- 5-6 tablespoons milk
Blend together, adding enough milk to make a spreading consistency. Frost cookies while warm.
What fall recipes does your family enjoy?