Taste of Home
Cranberry Persimmon Cookies
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
YIELD: 4 dozen.
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. —Cleo Gonske, Redding, California
Ingredients
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1 cup mashed ripe persimmon pulp
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1 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 cup chopped pecans
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1 cup dried cranberries or raisins
Directions
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1.
Place persimmon pulp in a food processor; cover and process until smooth.
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2.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.
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3.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 200 calories, 12g fat (5g saturated fat), 38mg cholesterol, 162mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
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