Persimmon - Date Cookies

A favorite Seasonal Cookie, well if we lived on the west coast, 

i guess i could make them more often.  

But i only see Persimmons here around the holidays.

Ingredients 

2 teaspoons of baking soda

2 cups of Persimmon pulp - about 9 to 10 Persimmons

2 sticks unsalted butter

2 cups raw sugar

2 eggs

4 cups unbleached flour

2 teaspoons baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1 1/4 teaspoons ground mace

1 teaspoon ground allspice

2 cups, pitted chopped dates

I usually prep all the ingredients prior to assembling these cookies.  Sift together all dry ingredients with the exception of the baking soda. 

In the stand mixer cream together the butter and raw sugar 

While the butter and sugar is creaming, add the baking soda to the persimmon pulp and stir. I do this just before i am going to add this to the butter mixture.  If you let this sit to long prior to incorporating it into the butter mixture, hard shell will form on top of the pulp.

Now add the pulp mixture to the butter, mix well, then follow by the eggs.

Now add the dry ingredients, followed by the dates.  This will be a sticky dough.

Preheat oven to 350 degrees

Scoop about a rounded table spoon onto a parchment cookie sheet and bake for 12 to 15 minutes unto golden brown. Cool on a rack, these will keep to to 10 days in an air tight container before they start to get hard. 

Enjoy Cooking