‘Tis the season for a good cookie recipe… and although I absolutely can’t knock the sugar cookie, they get a little old this time of year. 

Before this recipe, I had never touched a persimmon. They look too exotic, too foreign sitting there by themselves in the produce section. It wasn’t until did a little research on in-season fruit did I discover little orange guy… 

1 large (or two small) persimmons, half chopped and half pureed. 

1/2 c. dried cranberries

3/4 c. white sugar

3/4 c. sugar in the raw (for rolling!)

1/4 c. shortening 

1/4 tsp. baking soda

1/4 c. shortening 

1/4 tsp. salt 

1/2 c. soy milk 

1/2 tsp. cardamom powder

1 tsp. cinnamon 

Pinch of nutmeg 

3/4 c. roasted almonds (optional) 

Preheat your oven to 350 degrees. In a large bowl, stir your persimmon chunks, cranberries, sugar and shortening until pasty. 

Add your almonds, persimmon puree and soy milk. Slowly stir in all dry ingredients until well combined. Scoop teaspoon full balls of dough into your sugar (dough will be very wet). Place on a lined baking sheet, and bake for 12-15 minutes until golden brown. 

Notes for perfect persimmon cookies: Cookie recipes like these are exciting; non-traditional yet delicious and festive. There are few recipes that can make one reevaluate the holiday season (at least, the baking side of things) and although I don’t think they’re the best cookies I’ve ever made, there’s always room for improvement. Again, the dough will be very soft but just avoid using your hands! The sugar gives the a nice crunch to the cake-like center. Get going!! Christmas: t-minus 9 days. ALSO: Yep, these are vegan.