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.

• 1 cup persimmon pulp (fresh or frozen)
• ½ teaspoon cinnamon (opt.)
• ½ teaspoon nutmeg (opt.)
• 1 and ¾ cups all-purpose flour
• 1 teaspoon baking soda
• Beat the egg, add the persimmon pulp, sugar, and optional spices. Stir.
• Sift flour and baking soda together.
• Add the shortening to the flour mixture, mix.
• Combine pulp and flour mixtures, mixing well. Add raisins, stirring in well.
• Drop by 1 to 1 ½ teaspoon dollops on a greased cookie sheet.
• Bake at 350°F for 12–15 minutes, with larger dollops needing longer. Bake until a toothpick can be retracted without moisture.
• 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.

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