Persimmon Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups persimmon pulp

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter, brown sugar, and vanilla until smooth. Beat in the egg until light and fluffy. Gradually stir in the dry ingredients until well blended.
4. Fold in the persimmon pulp until evenly distributed. Drop by rounded spoonfuls onto ungreased cookie sheets.
5. Bake for 12 to 15 minutes in the preheated oven, or until edges are lightly toasted. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Persimmons are a type of fruit native to East Asia.
• Persimmons are high in vitamins A and C, as well as dietary fiber.
• Persimmon pulp can be frozen for up to six months.