Persimmon Gingersnap Cookies
Day 8: Persimmon Gingersnap Cookies
This cookie come with two stories: 1) my hatred of ginger root, and 2) my first encounter with persimmons.
First: when I would get sick as a kid, my mom would “force feed” me a spoonful of fresh ground ginger root and honey. The stuff “scarred” me so much, that now I rarely touch the stuff. Seriously though … I avoid the ginger from sushi restaurants, stay away from ginger drink concoctions and usually omit ginger whenever a recipe calls for it. I really, really, really dislike ginger. So, you might be a little confused on why I decided to make gingersnap cookies.
In order to explain, I need to tell you about my first persimmon. Growing up, my mom loved persimmons. And, not the let-me-eat-two-in-one-sitting type of love. I mean, let’s-buy-a-20-pound-box-and-eat-it-until-we-finish kind of love. And though this fruit was commonly found in Korean and other Asian markets (though now, many markets have started carrying persimmons), there’s not too many places where you can buy in bulk … or in my family’s case, in a one-week’s supply. 😉
So, one day my brother, mom and I decided to go persimmon picking. The concept was simple: anything you picked had to be brought to the front, weighed and bought. Well, needless to say, my brother and I got
a little a lot carried away. I can’t remember how many pounds of persimmons we ended up buying, but I do remember that we didn’t run out of the red-orange fruit for quite a while.
Turns out that ginger complements persimmon nicely. Who knew?
Persimmon Gingersnaps (loosely based on the brown eyed baker)
3 Cups of Flour
1/2 Cup of Whole Wheat Flour
1 Tsp. of Salt
1 1/4 Tsp. of Cinnamon
1 1/4 Tsp. of Ground Cloves
1 Tsp. of Ground Ginger
1 Cup of Butter, room temperature
1 Cup of Sugar
1/2 Cup of Brown Sugar
2 Tbsp. of Vegetable Oil
1 Persimmon, pureed (extra for garnish)
Whisk all the dry ingredients together and set aside. In another bowl and using a stand mixer, combine the butter and both sugars until they are completely mixed. Add oil, eggs and persimmon and mix further. On a low speed, add the dry mixture to the wet mixture and mix until just combined.
Spoon about 1 1/2 tablespoons of cookie dough onto a baking sheet about two inches apart. Adorn with persimmon slices if desired. Bake at 350 degrees for about 10-12 minutes. *Note: the edges should turn brown slightly and the middle will be soft).
Makes ~30 cookies