Feature Recipe For The Week 12/03/16
We have had a persimmon tree in our backyard for years. In Smithfield, the fruit from this tree is ripe around the end of November. The persimmon fruit is juicy and sweet with a unique taste. This recipe uses the persimmon pulp, orange, walnuts, and 'Craisins' to make a great cookie. The added spices (True Cinnamon, Nutmeg, and C!ove), add to the wonderful flavors in this cake-like cookie. It is truly an deliciously different treat.
1 cup Persimmon Pulp (a generous cup)
1/2 cup (1 stick) butter - room temperature
1/2 cup white sugar
1/2 cup light brown sugar (packed)
2 tsp Orange Zest
1 tsp Orange Extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp True Cinnamon
1 tsp Nutmeg powder
1/2 tsp Clove powder
1 cup chopped walnuts
1/2 cup 'Craisins'
1. Preheat oven to 350 degrees. Lightly grease a cookie baking sheet pan.
2. Remove the skin and stem from the persimmons. Process the pulp in a blender or food processor until smooth.
3. In a bowl, beat the butter and sugars until fully mixed. Add the zest, extract, egg and the persimmon pulp and beat until combined.
4. Add the flour, baking soda, salt, True Cinnamon, Nutmeg, and Clove to the butter/sugar mixture. Mix until well combined. Fold in the walnuts and the 'Craisins.'
5. Place rounded tablespoons of the cookie dough on the prepared cookie sheet. Bake for about 15 minutes or until light golden. Cool the cookies on a rack.