Ingredients
36
36 servings
- •2 ripe persimmons, pureed
- •1 teaspoon baking soda
- •2 cups all-purpose flour
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon salt
- •1 cup white sugar
- •0.5 cup butter
- •1 large egg
- •1 cup raisins
- •1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
- Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutritional Facts
Per 36 servings
- Calories: 105
- Carbohydrate: 15g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
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