I love the combination of two classic flavors of fall in this cookie. The combination makes for a super soft nutritious cookie that you can even serve at breakfast. I add chopped pecans and oats to make a very filling cookie, and chocolate chips to entice my littles. We make an annual visit to the Maino Ranch in Knights Ferry, to pick persimmons at the ancient Hachyia persimmon tree. We then bring home the fruits of our labor, waiting for when they turn just ripe enough to scoop out their sweet flesh for use in cooking. Having never been a persimmon fan before discovering this tree, I now love them, both the cooking ( Hachyia) and the eating (Fuyu) variety. I enjoy this new tradition and watching the kids play and climb under the big tree. See our recipe using Persimmons for Christmas Jam from last year! This recipe is a great way to use left over sweet potatoes and pecans from your traditional thanksgiving dishes!
Persimmon Sweet Potato Cookies Yield: 24 Cookies
- 3/4 C Mashed Sweet Potato Puree
- 3/4 C Persimmon Pulp
- 1/2 C Butter (softened)
- 1 1/2 C sugar
- 1 egg
- 2 1/2 C Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground Cloves
- 1 tsp Ginger
- 1/2 C Oats
- 1/2 C Chopped and roasted Pecans
Directions: Pre-Heat Oven to 350 F. In bowl of stand mixer, mix on high sugar, puree, pulp, and butter until fluffy. Add egg on slow until just combined. Combine dry ingredients in separate bowl.
Slowly mix in dry ingredients into wet, stopping to scrape bowl. Fold in chocolate chips, pecans, and oats. Drop hearty size Tbsp dollops onto parchment lined baking sheet.
Bake for approx 25 minutes until cooked through. Enjoy!
These persimmon and pomegranate cookies are for when you really want to share something special during the holidays. So many people I shared these with had fond memories or persimmon cookies during the holidays. This cookie surprises as it has a little twist. I use persimmon and pomegranate . I use my Christmas Jam in these, and this recipe is a snap if you already have the jam on hand. See my recipe and make extra for gifts to go along with these cookies. Persimmons and Pomegranates are two very special ingredients, that is very expensive at the stores, but I was lucky enough to have a neighbor with an ancient Pom tree as well as a long-standing persimmon tree up in knights ferry. Make your holiday extra special by making these cookies! The cookies freeze nicely, and kids love them as well! Glad I wrote down the ingredients when creating this recipe, and hope you will enjoy!
Yield: Approx 20 Large Cookies Time: 45 Minutes
- 1 C Butter
- 1 1/2 C Sugar
- 1/2 C Brown Sugar
- 2 Tbsp Yogurt ( Try my Recipe to make your own!)
- 1 1/2 C Christmas Jam
- 1 Tbsp Vanilla
- 2 Eggs
- 4 C Flour
- 2 Tsp Salt
- 2 Tsp Baking Soda
- 2 Tsp Baking Powder
- 3 Tsp Cinnamon
- 3 Tsp Nutmeg
Preheat oven to 375 F. Sift Dry ingredients into bowl and set aside. In bowl of mixer add butter and sugars, cream on high until light and fluffy. Add jam and yogurt, mix until smooth. Adding one egg at a time, beat at low speed until just incorporated.
Hint: Batter can be clumpy, its best to not over mix eggs, they will mix once dry ingredients are added.
Slowly add dry ingredients, taking time to stopping to scrape sides, adding 1/3 of dry mixture at a time until just blended together. Drop large rounded spoonfuls onto parchment paper 1 1/2″ apart. Bake for approx 12 minutes. Do not over cook, cookies are done when edges appear golden brown. Remove from oven and sprinkle with cinnamon sugar if desired. Happy Holidays!