Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120g) ripe Hachiya persimmon pulp
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) chopped walnuts, toasted

Instructions:

  1. Prepare the pulp. Scoop the jelly like interior of a very ripe Hachiya persimmon into a bowl. Make sure all skin and seeds are gone. Stir until smooth. Note: If using Fuyu, you must pulse the flesh in a food processor until it's a puree.
  2. Cream the fats. Beat the softened butter and brown sugar on medium high. Do this for 2-3 minutes until the mixture looks pale and fluffy.
  3. Add liquids. Beat in the egg and vanilla extract. Once they are fully combined, stir in the persimmon pulp. The batter should turn a uniform mahogany color.
  4. Sift drys. In a separate bowl, sift the flour, baking soda, cinnamon, nutmeg, and salt together.
  5. Combine. Gradually add the dry mixture to the wet ingredients on low speed. Mix just until the flour streaks disappear.
  6. Fold in nuts. Gently stir in the toasted walnuts with a spatula. Don't overmix here or your Persimmon Cookies will become tough.
  7. Scoop. Drop rounded tablespoons of dough onto parchment lined sheets, spacing them 2 inches apart.
  8. Bake. Set the oven to 350°F (175°C). Bake for 15 minutes until the edges are set and the tops spring back slightly.