Ingredients
1/2 C. unsalted butter (1 stick)
1 egg
1/2 C. brown sugar
1/2 C. white sugar
1 C. hachiya persimmon pulp
2 C. flour (I use half wheat, half white when they’re on hand)
1 generous t cinnamon
1 generous t ground cloves
1 generous t nutmeg
1 t baking soda
1 t salt
3/4 to 1 C. walnut pieces
3/4 to 1 C. golden raisins
3/4 to 1 C. chopped candied ginger (not coated with crytalline sugar; avail at Trader Joe’s)
Preparation
Preheat oven to 375 degrees. In a food processor, blend the butter, egg, sugar, and persimmon pulp until creamy. Transfer to a large bowl and add the flour, mixing well to combine. Add the spices (to taste; I add more than a teaspoon) and the salt and baking soda, blend, then add the chopped nuts, raisins, and ginger and mix well. Drop in heaping spoonfuls onto a lightly greased baking sheet or silicone baking mat and bake for 15-20 mins at 350 or 375.
