For a sweet treat on an autumn day, enjoy these simple cookies with your favorite dairy or nut milk.
- 1 cup shortening
- 3⁄4 cup brown sugar
- 1 egg
- 1 cup persimmon pulp
- 1 cup flour
- 1 cup oatmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup chopped walnuts
- 1⁄2 cup raisins
- Combine all ingredients in a large bowl and mix well. If the batter seems too wet, add a little additional amount of flour.
- Drop the batter by the spoonful on a greased cookie sheet, and bake at 350 degrees Fahrenheit for 12 to 15 minutes.
- To make the cookies more uniform in shape, press down on the top slightly with a butter knife or fork to flatten them before baking.
To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant.
Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit.
Jay T. Stratton is a retired teacher and linguist as well as an amateur botanist and farmer who lives in Westfield and Rochester, New York.
Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017.