Persimmon and Tart Cherry Cookies

Autumn is my favorite season. The flame orange and yellow leaves falling to the sidewalk, the chill outside that creeps under our hardwood floors. The rainboots and slickers that passersby don. Apples, pumpkins, kale, cranberries and other produce that pair well with cloves, cinnamon and nutmeg make my heart sing. It’s the time of year I get to hunker down with my favorite ingredients and cook, and the time of year I really bust into long neglected craft projects. It’s gray and cold and there’s no guilt in staying inside and cozy. I also like to bake in the winter–fill myself and those I love with sweet earthy tone treats.

Apparently, persimmons are in season, as I’ve gotten 4 in the last 2 weeks in my CSA box. I believe I’ve only had a persimmon once in my life, and while they are delicious (with a soft apricot honey flavor) I was pretty stumped as to what in the world to actually do with such produce. So, if you’re in the same boat as I am, try making some cookies.

Persimmon and Tart Cherry Cookies

2 ripe persimmons
¼ cup extra firm silken tofu (like Mori-nu brand)
1 teaspoon baking soda
2 cups all-purpose flour
1/4 teaspoon ground cardamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup white sugar
1/2 cup earth balance, softened
1 cup dried tart cherries
Extra sugar for sprinkling

Heat oven to 350 degrees F. In blender, puree the persimmons and silken tofu.
Dissolve baking soda in persimmon pulp and set aside. Sift flour, spices and salt together, set aside. Cream together margarine and sugar until fluffy, beat in persimmon mixture. Stir in dry ingredients until incorporated, and fold in cherries. Drop by teaspoonfuls onto greased cookie sheet, sprinkle with sugar and bake for 12-55 minutes.