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Persimmon Pistachio Cookies

Adrianna Adarme
  • minutes
  • Serves 20

INGREDIENTS

1 cup

Hachiya persimmon pulp, very ripe

1

Egg, large

2 cups

All-purpose flour

1 tsp

Baking soda

1 cup

Brown sugar, light

1/2 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1/2 tsp

Kosher salt

1/4 tsp

Nutmeg

3/4 cup

Pistachios, unsalted

1/2 cup

Butter, unsalted