Persimmons have a romantic reputation we associate with cozy winter evenings and a big cup of tea. And many of us have heard about persimmons and the delicious cakes and puddings made from them. Persimmons ripen in autumn, and grow in areas where the winter is mild, such as California. Here in San Francisco, spotting persimmons at the farmer’s market is a sure sign that winter is here. But how do we work with this odd-shaped, orange fruit?
The answer—you’ll be happy to know—is simple: make cookies. And not just any cookies: delicious spice cookies, with a moist, chewy texture only persimmons can provide. Persimmons have a warm, winter spice flavor when they’re cooked, which is a great compliment to the cinnamon, cloves, nutmeg and vanilla in this recipe. Persimmons, raisins and currants (all healthy ingredients) are the key flavor agents in this recipe, and when these flavors combine, it creates a light ginger spice. But here’s the trick to these cookies: there’s no ginger in them at all! This is a cookie that unlike any other.
Prepping the persimmons takes a little time, but it’s not any more complicated than peeling apples (and persimmons are so much more interesting—no offense to the dependable apple!).
Once the house is filled with the smell of cookies baking in the oven, you’ll want to snuggle up with a blanket, and a favorite book. Feeling more social? No problem. These cookies are also great for a party. Pair them with a glass of champagne or mulled cider. Either way, they’re a great way to celebrate winter.
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