Serves: 6 *the remaining batter is used to make Cookies - see Persimmon Chocolate Chip Butter Cookies.
Bake at 400'F
1 stick Unsalted Butter, Soft
1/2 Cup Brown Sugar
1/2 Cup Granualted Sugar
1-1/4 Cup All-Purpose Flour
Pinch of Kosher Salt
1 tsp Vanilla Extract
2 pinches of Cardamom, grounded
1 pinch of Cloves, grounded
1/2 Cup Guittard Real Milk Chocolate Chips
1 Cup Dehydrated Persimmons - Chopped
Cream Butter slightly, but not fluffy. Add Brown sugar and sugar. Beat together just to mix.
Add rest of the ingredients listed and mix with hand.
Press into Muffin Top pan.
Bake at 400'F for 8 min - 10 min.
Keep in air tight container.
Serve warm - microwave the cookie cup for 10 sec. Serve with Tea or Milk.
Variation: Add 1 well Beaten Egg. This will make the soft cookies. Chopped up persimmons are mixed with batter mixture.
Press into Muffin Top baking pan and baked at 400'F. Bake - 8 to 10 min.
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