Persimmon Pecan Cookies

Persimmon Pecan Cookies

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  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon fresh orange zest
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed persimmon pulp (see note)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup toasted chopped pecans


Preheat oven to 325° F. Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in orange zest, egg and vanilla extract. And persimmon pulp and mix.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Pour flour mixture into the wet ingredients and mix gently. Fold in pecans.

Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until golden brown, 12 to 15 minutes.

Special notes:

To make persimmon pulp, cut the top off a very ripe Hachiya persimmon (it should be very soft to the touch). Using a spoon, scoop out pulp, discarding any seeds. An average persimmon should yield 1/2 to 3/4 cup pulp.

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