Persimmons are a new thing for me. Growing up in the South, I had never even heard of a persimmon until I loved back to Los Angeles for college. N, a born and raised California native, knew of them very well. I would watch him buy bags each week and happy munch on them like candy….
Giving cookies around the holidays makes them extra special. They carry a dash of extra magic and taste that much better. The magic grows when the cookies are made for a good cause.
I swapped cookies with three other bloggers. When I received their information, I found myself with an interesting challenge. Two of them couldn’t have chocolate and the last blogger didn’t like spicy things (which is ironic, given that so many of my recipes have heat in them).
After many hours of research (and drooling), I decided to make persimmon cookies. Persimmons are a great winter fruit and I’d never baked with them before. As I started making the recipe, I hit a snag. I didn’t have enough persimmon pulp for the full recipe. Thankfully, there was a savior in my pantry: Pumpkin puree! Pumpkin paired wonderfully with the persimmons and increased it’s seasonality (which I love). Necessity, or panic, is the mother of invention.