Henny Penny Farmette

One bite into these soft, persimmon cookies will convince you that fall has finally arrived. Along with pumpkins and pomegranates, persimmons come to market in autumn. The pulp becomes the basis for a fine cookie and fall is the perfect season to bake a batch of these delicious treats to share with family and friends.

Ingredients:

• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1 cup persimmon pulp (suggest using Hachiya variety ripened to a jellylike softness)
• 2 extra-large eggs room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon cloves ground
• 1/2 teaspoon kosher salt
• 1-1/2 cups old-fashioned or rolled oats
• 1 cup pecans, coarsely chopped
• 3/4 cup dried cranberries
• 1/2 cup shredded coconut

Directions:

 

1. Place the the flour, baking powder, baking soda, ground spices and salt into a medium size bowl. Mix the dry ingredients and sift all together into another bowl. Set aside.
2. Put the sugars and butter into the bowl of a stand mixer and cream until fluffy. Add in the eggs and vanilla and continue mixing on low speed while you prepare the persimmon pulp.
3. Remove the stem of each persimmon and cut in half. Press out the pulp and seeds into a strainer over a small bowl. Keep repeating the process until you have a cup of strained pulp, free of seeds and skin.
4. Add the pulp to the creamed sugars and eggs; then, add the sifted dry ingredients and mix until just until combined.
5. Fold in the oats, chopped pecans, dried cranberries, and shredded coconut.
6. Refrigerate the cookie dough at an hour for easier handling.
7. Pre-heat oven to 325 degrees Fahrenheit. Place silicon baking mats or parchment paper on two cookie sheets.
8. Use a melon baller or a tablespoon to scoop rounded balls onto the baking sheets, allowing an inch or two between each cookie.
9. Bake for 12 minutes, rotating cookie sheets halfway through the bake cycle. Cookies are done when they are golden brown and slightly springy when touched.
10. Cool for five several minutes to allow the cookies to cool/
11. Remove from baking sheets and set cookies on paper towels or a wire rack to cool completely.
12. Keep these soft cookies in an airtight container. If placing the cookies on top of each other, use parchment paper between layers or rows or they will adhere to adjacent cookies.

Note: This recipe renders approximately 60 cookies. It’s not required but I like to toast the pecans for 8-12 minutes at 400 degrees Fahrenheit until lightly brown to bring out the nutty flavor before mixing them into this recipe. This cookie has a slight pumpkinlike flavor with the texture of an oatmeal raisin cookie.

I have also written more than two dozen nonfiction, health, wellness, and spirituality books that are also available where books are sold. Here are a few examples.

Tags: autumn baking, Hachiya persimmon, oatmeal-raisin, persimmon pulp, pumpkinlike flavor, soft cookie, texture, toasted pecans