Maple Persimmon-Caramel Drops
Sweet maple caramel drops with fresh winter produce like persimmons!
Print Recipe
Ingredients
- 2 small ripe persimmons, peeled
- ¼ cup butter or shortening
- 2 ½ tablespoons maple sugar
- 1 teaspoon vanilla extract
- ½ egg beaten
- ½ cup all purpose flour
- ½ cup white whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup caramel bits
Instructions
- Chop and puree the persimmons. Reserve.
- In a medium bowl, cream together butter, vanilla and maple sugar. Add the egg.
- Mix in flour, baking soda, baking powder and reserved persimmon pulp. Fold in caramel bits.
- Refrigerate dough for 1 hour. Preheat oven to 350F degrees and grease a baking sheet.
- Cookie dough will still be very moist, so scoop 1 tablespoon portions onto baking sheet.
- Bake for 15 minutes, until caramel starts to melt and drops appear golden brown.
- Serve with butter or jam, warm out of the oven.
Notes
Adapted from Eat, Live, Run's Persimmon Spice Cookies