Persimmon Pecan Cookies

Yield: Makes about 3 dozen cookies

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Choose fully ripe and bright orange Hachiya persimmons for use in this recipe.

Ingredients

Preparation

Preheat oven to 325° F. Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in orange zest, egg and vanilla extract. And persimmon pulp and mix.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Pour flour mixture into the wet ingredients and mix gently. Fold in pecans.

Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until golden brown, 12 to 15 minutes.

Notes

To make persimmon pulp, cut the top off a very ripe Hachiya persimmon (it should be very soft to the touch). Using a spoon, scoop out pulp, discarding any seeds. An average persimmon should yield 1/2 to 3/4 cup pulp.

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