Persimmon-Raisin Cookie Recipe

This week - Triangle Native American Society was invited for a last minute opportunity to go foraging for persimmons at Dr. Linwood Watson’s farm. Together we made delicious persimmon-raisin cookies - this perfect fall time treat is easy to make.

Persimmon-Raisin Cookies

Makes about 3-dozen (make sure you have enough cookie sheets!)

Make this a fall tradition for your family, tribe, and community garden/group.

Ingredients:

• 1 egg

• 1 cup persimmon pulp (fresh or frozen)

• 1 cup sugar

• ½ teaspoon cinnamon (opt.)

• ½ teaspoon nutmeg (opt.)

• 1 and ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ cup shortening

• 1 cup of raisins

Instructions:

1. Beat the egg, add the persimmon pulp, sugar, and optional spices. Stir.

2. Sift flour and baking soda together.

3. Add the shortening to the flour mixture, mix.

4. Combine pulp and flour mixtures, mixing well. Add raisins, stirring in well.

5. Drop by 1 to 1 ½ teaspoon dollops on a greased cookie sheet.

6. Bake at 350°F for 12–15 minutes, with larger dollops needing longer. Bake until a toothpick can be retracted without moisture.

7. Enjoy.

Notes:

• For more richness, use one duck egg.

• I have used up to 1 and ¾ persimmon pulp, but baking time may go to 17 minutes. Use the toothpick!

• For flair and color use GOLDEN RAISINS (at most Food Lions/Walmart).

• You do not need your grandma’s sifter. Just use a large fork to sift the flour/baking soda together.

• Don’t go overboard on the spices. Persimmon taste is like the fog—quiet, surrounds you, but leaves easy.

• When adding the shortening, chop off ½ inch chunks to distribute.