Circle B Kitchen
Of course, Grandma’s original recipe did not include a food processor. It just said, mix all of the ingredients together and bake at 350. So, if you don’t have a food processor, no worries. Just cut the shortening into the flour with a pastry blender or two knives. This is the way I did it for years. I do love my processor though.
Update (12-2020): I should have added these notes long ago, but better late than.. anyway, just thought I’d let you know that over the years I’ve come to prefer the hachiya persimmons for these cookies. They’re the taller persimmon, not the squat, flatter one. They seem to get softer which is perfect in this recipe, but if you have really ripe, soft fuyus, they’ll work great too. Which brings me to my next thought… be sure your persimmons are really ripe! The peel should easily detach and the pulp should be super soft. For the best distribution of persimmon in the cookies. I just cut the top off the persimmon and cut it in half. If there’s a little white core in the center, I cut that out and then scoop the pulp into the measuring cup. Then that goes into a bowl and I mash it up with a fork until it’s pretty mushy. Then add the baking soda and proceed with the recipe.
Makes 2-3 dozen
1 cup persimmon pulp (about 2-4 persimmons, depending on the size and type)
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon each cinnamon and nutmeg
½ teaspoon salt
½ cup shortening (or room temp butter)
½ cup sugar
½ cup brown sugar
1 egg
1 cup chopped dates
1 cup raisins
1 cup chopped nuts
Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
In a small bowl, mash the persimmon (see headnote) and stir in the baking soda, the mixture will congeal. Set aside.
Place the flour, cinnamon, nutmeg and salt in the bowl of a food processor and pulse a couple of times to combine. Add the shortening (or butter) and pulse several times until the shortening is the consistency of small pebbles. (or you can cut the shortening/butter into the flour with a pastry cutter).
In another bowl, cream together the egg and the sugars. Add the persimmon/soda mixture and mix well. Stir in the flour mixture and combine well. Add the dates, nuts and raisins. Drop by spoonfuls on the greased cookie sheet.
Bake at 350 for 10-15 minutes or until slightly browned and puffy. Cool on wire racks.