Kid-Friendly Holiday Vegetarian Recipes: Persimmon Cookies

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Photo:   Some rights reserved by Koshyk

Persimmon cookies are a seasonal kid favorite!

My family loves persimmons, but once they get a little overripe, they end up in the compost. My friend’s grandmother’s recipe for persimmon cookies is an excellent way to use up those old persimmons.

Preheat oven to 350 degrees.

• 2 to 3 persimmons
• 1 teaspoon baking soda

In the blender, pulp the persimmons. Combine with baking soda and let sit for five minutes.

Combine in small bowl:

• 2 1/4 cup flour (I use 1 1/4 cup unbleached white with 1 cup whole wheat flour)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated ginger
• 1/4 teaspoon salt

In a separate, large bowl beat:

• 1 cup Sucanat or brown sugar
• 1/2 cup butter
• 1 beaten egg

Continue to beat adding the persimmon pulp and flour.  Then add:

• 1 cup raisins
• 1 cup walnuts

Spoon onto an ungreased  cookie sheets and bake for 15 minutes.

Makes at least two dozen cookies!

I didn’t think much of this recipe when I first read it and was making it. I was not impressed when I pulled the cookies out of the oven. I was pleasantly surprised when I took that first bite! These cookies are delicious and a welcome, healthy additions to Christmas cookies! Don’t forget organic ingredients are a must.