In a mixing bowl cream the sugar with the butter until it's light and fluffy.
1 cup Sugar, 1 cup Unsalted butter
Add the egg and beat again.
1 egg
Mix in the persimmon pulp, nuts, and raisins.
1 cup persimmon pulp, 1 cup Raisins, 1 cup Walnuts
Add the flour mixture and mix until the flour is combined. Do not over mix.
Drop by the spoonful onto a parchment-lined baking sheet. NOTE: The dough will not spread as it bakes so press the dough slightly to thin out the cookies and make sure they cook more evenly.
Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color.
NOTE: Oven temperatures vary so make sure to check on these.
RECIPE TIPS
Gluten-free Persimmon CookieThis type of cookie works really well with gluten-free flour. I like King Arthurs One-to-One Gluten-Free Blend.Iced CookiesYou can make a simple glaze to ice these cookies by mixing together confectioners sugar and orange juice.
2 cups confectioners’ sugar
1/4 cup fresh orange juice
1 teaspoon orange zest
Storing + Freezing Tips
Storing: Store persimmon cookies in an airtight container for up to a week. If you want to keep them longer you can freeze them.
Freezing: You can freeze persimmon cookies in an airtight container for up to 3 months.