Cookies with Persimmon II

Welcome to the world of delicious flavors! Today, we will be carried away by the aroma of winter with a special recipe for persimmon cookies, perfect for delighting the carolers knocking at our doors. These cookies are not just a simple snack, but a true celebration of flavors, thanks to the combination of cinnamon, fragrant essences, and crunchy pumpkin seeds. Let's begin our culinary adventure!

Preparation time: 25 minutes
Baking time: 15 minutes
Total time: 40 minutes
Number of servings: 20-25 cookies

Ingredients

- 3 ripe persimmons (about 450 g)
- 375 g flour
- 10 g cinnamon (or more if you like an intense aroma)
- 300 g sugar
- 170 g butter (at room temperature)
- 2 large eggs
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons salt
- 75 g pumpkin seeds (raw)
- 1-2 caps of rum essence
- a few drops of almond essence

The story behind the recipe

Persimmon cookies are a modern reinterpretation of traditional seasonal sweets. Persimmon, an exotic fruit, combines sweetness with a soft texture, making it a perfect ingredient for cakes and cookies. The addition of pumpkin seeds not only provides a crunchy note but also a nutritional boost, thanks to their rich content of zinc and healthy fatty acids. Additionally, cinnamon brings warmth and comfort, evoking pleasant childhood memories.

Step by step - Making the cookies

1. Preparing the ingredients: Start by gathering all the ingredients on your work surface. Make sure the butter is at room temperature for easier incorporation. Wash the persimmons well and chop them into small pieces.

2. Dissolving the baking soda: In a small bowl, mash the persimmon pulp with a fork and dissolve the baking soda in this pulp. This will help activate the baking soda and make the cookies fluffier.

3. Mixing the dry ingredients: In another bowl, combine the flour, cinnamon, and salt. Tip: you can sift the flour to avoid lumps and achieve a fine texture.

4. Creating the mixture: In a large bowl, cream the butter with the sugar until it becomes a fluffy, light-colored cream. Add the eggs one at a time, mixing well after each addition. Then, add the dissolved persimmon pulp, rum essence, and almond essence. Continue mixing until well combined.

5. Incorporating the dry ingredients: Add the flour mixture to the bowl with the wet ingredients, gently mixing with a spatula. Avoid overmixing to keep the cookies fluffy. Finally, fold in the pumpkin seeds.

6. Shaping the cookies: Using a teaspoon, form small portions of dough and place them spaced apart on a baking sheet lined with parchment paper. I recommend leaving enough space between the cookies as they will spread while baking.

7. Baking: Preheat the oven to 180°C. Bake the cookies for 15 minutes or until they become slightly golden at the edges. Tip: check them after 12 minutes as baking time may vary depending on the oven.

8. Cooling: Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. They will become crunchier as they cool.

Serving suggestions

For an even more enjoyable experience, serve the cookies with a warm cinnamon tea or a hot chocolate flavored with vanilla. You can add a dollop of whipped cream on top or accompany them with vanilla ice cream for a decadent dessert.

Delicious variations

- Nut cookies: Replace the pumpkin seeds with chopped nuts for a different flavor.
- Chocolate cookies: Add 100 g of dark or milk chocolate, chopped into small pieces, to the dough mixture for an extra flavor boost.
- Dried fruit cookies: You can replace the pumpkin seeds with dried cranberries or raisins for a sweeter version.

Nutritional benefits

These cookies are not only delicious but also nutritious! Persimmons are an excellent source of vitamins A and C, while pumpkin seeds are rich in antioxidants and essential minerals. Additionally, cinnamon has anti-inflammatory properties and may help regulate blood sugar levels.

Frequently asked questions

- Can I use another type of fruit? Of course! You can experiment with banana or apple puree to change the texture and flavor.
- Is it possible to freeze the cookies? Yes, you can freeze the cookies. Make sure they are completely cooled, then you can store them in an airtight container.
- How can I make the cookies less sweet? You can reduce the amount of sugar by 50 g or use a natural sweetener.

These persimmon cookies are perfect for bringing a touch of joy to winter days, making them an excellent choice to share with loved ones. I invite you to try them, and the result will surely surprise you. Enjoy!

 Ingredients: 3 persimmons, 375 g flour, 10 g cinnamon, 300 g sugar, 170 g butter, 2 eggs, 1 and 1/2 teaspoons baking soda, 1 and 1/2 teaspoons salt, 75 g pumpkin seeds, rum essence, a few drops of almond essence.

 Tags:  persimmon cookies cookies persimmon cookies goodies for carolers