We receive a weekly delivery of organic produce at our house. Our delivery includes whatever fruits and vegetables are fresh from the farm that week.Â Our children look forward to seeing what is in the box and trying new things.Â This week we received A LOT of persimmons.Â Iâ€™ve heard of persimmons but being a girl from New England, I didnâ€™t know how to eat them or what to do with them.Â Luckily, my California-raised husband shared that his mother made wonderful persimmon cookies when he was young.Â One email later and I had the recipe.
Preheat oven to 350 degrees
1/2 cup butter
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
My mother in lawâ€™s recipe suggests you may add raisins and/or nuts.Â I got creative here and made three different batches adding chocolate chips, butterscotch chips and macadamia nuts individually.
Drop by heaping teaspoon on a lightly greased cookie sheet.Â Bake for 15-18 minutes.
These cookies were beautiful and cake-like.Â My kids loved them.Â It was fun to sneak something healthy into such a yummy cookie.
Making these with one of my daughters, sharing some of my husbandâ€™s family history, created an even more memorable experience than simply baking together.Â Surprising her Dad with one of the treats from his childhood was an extra perk for Eva.
Thank you, Jane!
What recipes has your mother-in-law shared to meld your husbandâ€™s childhood memories with your own so they become important to the next generation?