Ingredients

The following ingredients have 4 Servings
  • 1 cup sugar
  • 1/2 cup butter
  • 1 large egg
  • 2 cups flour
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup persimmon pulp (2-3 ripe hachiya persimmons)
  • 1/2 teaspoon baking soda
  • 1 cup dried cranberries
  • 1 cup walnuts
  • 1/2 cup white chocolate chips (plus additional for drizzling)

Instruction

  • Preheat oven to 375
  • Cut the top off the persimmon and squeeze the ripe fruit pulp into a measuring cup. You'll need 1 cup pulp, this is about three ripe persimmons. Sprinkle with baking soda, set aside. 
  • Add the sugar, butter and egg to a large mixing bowl. Cream this together until light and fluffy. Add the persimmon and mix again.
  • In aa separate bowl, mix together the flour, allspice and salt. Mix the flour mixture into the butter and sugar mixture until well combined. 
  • Stir in the cranberries, walnuts and white chocolate chips by hand.
  • Drop by spoonfuls onto a greased baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown.
  • Allow to cool completely, on wire rack. Drizzle with additional melted white chocolate on cookie tops if desired.