Zanger Family Heirloom Persimmon Cookies
Zanger Family Heirloom Persimmon Cookies have been a cherished Thanksgiving tradition for generations. Each November, the Zangers gathered ripe persimmons from the trees at their family home. Generations later, they still honor the autumn holiday by baking these cookies.
- 1 cup pulp from ripened (soft) Hachiya persimmons
- 1 tablespoon baking soda
- 1 cup sugar
- 1 egg
- ½ cup butter
- 2 cups flour
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Chopped walnuts or raisins (optional)
INSTRUCTIONS:
1. Preheat the oven to 375°F. Grease a sheet pan or line it with parchment paper.
2. In a bowl, cream together the butter and sugar, then mix in the egg.
3. In a separate bowl, combine the baking soda and persimmon pulp. To prepare the pulp, cut off the top leaf section and scoop out the flesh with a spoon.
4. Add the persimmon mixture to the butter mixture and stir until smooth.
5. In another bowl, whisk together the flour, cloves, nutmeg, cinnamon, and salt.
6. Fold the dry ingredients into the wet mixture until just combined. Add walnuts or raisins if desired.
7. Drop spoonfuls of dough onto the prepared sheet pan.
8. Bake for 10–15 minutes, or until lightly golden.
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