Blessed with an overabundance of persimmons, Diana created a cookie she dubbed the Persimmonnibby, a soft, cakey confection full of dried cranberries, walnuts, and cacao nibs.

Here’s the recipe:

1/2 cup shortening
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup persimmon pulp
1 cup dried cranberries
1 cup cacao nibs (NOT CHOCOLATE CHIPS!)
2/3 cup chopped walnuts

Preheat oven to 350°F. Cream together shortening and sugar. Add egg and vanilla and mix well. Sift together flour, baking soda, baking powder, spices, and salt. Stir flour mixture into creamed sugar mixture. Add persimmon pulp and mix well. Stir in cranberries, cacao nibs, and nuts. Drop by teaspoonfuls on greased or parchment-lined cookie sheets. Bake for 12 to 15 minutes, until puffy but slightly firm to the touch. Transfer to wire racks to cool.

Board Link: I have tons of ripe persimmons and no clue what to do.

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