- 2 large ripe persimmons, peeled and coarsely chopped
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup raisins
- 1 cup chopped walnuts
- 1 cup sifted powdered sugar
- 3 tablespoons lemon juice
How to Make It
Process chopped persimmon in a food processor until smooth, stopping once to scrape down sides. Measure 1 cup pulp.
Combine pulp, sugar, oil, and egg, stirring until mixture is smooth.
Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended. Stir in raisins and walnuts.
Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 375° for 9 minutes. Transfer to wire racks placed on wax paper.
Combine powdered sugar and lemon juice, stirring until smooth; drizzle over warm cookies. Cool.