by Sharon Asakawa
This recipe was given to me by my late aunt and every time I bake them especially during the holidays, I feel like she is with me in spirit – plus the fragrance of freshly baked persimmon cookies fill the air.
1/2 cup shortening
1 cup sugar
1 egg, well beaten
1 cup persimmon pulp (use Hachiyas for best results, the softer the better, but you can use over-ripe Fuyus)
1 3/4 cup flour
1 tsp baking soda
1/2 tsp each – salt, ground cinnamon, cloves and nutmeg
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
Pre-heat oven at 300 degrees. Blend all ingredients together and drop by teaspoonful onto a greased cookie sheet. Bake for 20 minutes or more, until done.
NOTE: For the persimmon pulp, I like to get the ripest, softest Hachiyas, peel and seed them, then store the persimmon pulp in a freezer bag until I’m ready to use it in my cookie or bread recipe. You can also substitute guava pulp in summer for the persimmon pulp.