This recipe comes from my great-grandma and they are perfect for fall. Persimmons have a pumpkin-y flavor and are in season now!
I recently attended a talk at school about Sustainable Food Systems. It covered a complete mix of topics from the benefits of local foods, to the carbon footprint of your food, and the changing health of Americans. I think that one of the ways that we can all make a difference in the environment on a small-scale is in in our food choices. If we could support a local farmer who grew our foods in a sustainable way, we could each make a difference. (And by sustainable, I mean eating in a way today that allows our future children (and their children) to be able to make the same choices we can and eat as well (or better) than we do.) For myself, I have a great weekly farmer’s market that I have made a routine of going to. I do not get all my groceries there but I always get my bread and a couple of fruits or vegetables that I know I will eat. Lately this has been tomatoes and apples. I realize that I am very lucky to live so close to a great farmers market, but if we all made one more sustainable choice, we could improve our world just a bit more.
And now to the cookies!
-1 cup sugar
-1/2 cup shortening
-1 cup Persimmon, peeled and mashed (about 3 persimmons)
-3 tsp. molasses
-1 tsp. baking soda
-1 1/2 to 2 cups flour
-1/2 tsp cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. salt
-1 cup chopped nuts (optional)
First, mix the shortening, sugar, and persimmon together. Then add in the egg and molasses.
Then stir in the dry ingredients.
Drop onto a greased cookie sheet or use parchment paper for the easiest clean-up ever!
Bake for 10-15 minutes at 350.
Enjoy your local dessert!