makes about two dozen cookies
1 cup persimmon pulp (about two persimmons)
1/2 cup butter, softened
1 cup granulated sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract
1 cup chopped walnuts
Preheat your oven to 350.
Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and salt. Mix well.
In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Add the persimmon pulp and mix.
Pour the dry ingredients into the wet ingredients and fold together gently. Add the walnuts and mix only until combined.
Scoop large tablespoons of dough on lined baking sheets and bake for fifteen minutes, until golden brown.
**these cookies are best consumed the same day they are baked, or frozen for future persimmon cravings.