Persimmon-Raisin Cookies

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup persimmon pulp
• 1/2 cup raisins

Directions

1. Preheat oven to 375°F (190°C). Grease baking sheets.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In a large bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in egg and vanilla.
4. Gradually add in the flour mixture and mix until just combined. Stir in persimmon pulp and raisins.
5. Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, or until lightly golden.
6. Allow cookies to cool for a few minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Persimmon pulp is high in fiber and Vitamin A.
• Raisins are a great source of iron and potassium.
• These cookies can be stored in an airtight container for up to a week.