1 jar (1 cup) Persimmon Hill Farm Persimmon Butter
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs, beaten
1/3 cup butter, softened
3/4 cup chopped pecans or walnuts (optional)
Cinnamon Sugar Mix for topping: Additional 1/4 teaspoon cinnamon mixed with 1 1/2 tablespoons granulated sugar
Preheat the oven to 350 degrees. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg and cloves until well mixed. In a separate bowl, beat together softened butter and eggs, then mix in the Persimmon Butter and chopped nuts. Add the persimmon mix to the dry ingredients and stir until blended and the batter sticks together. (If the batter is too dry, add 1 tablespoon of water and mix in.) With a cookie scoop or hands, scoop our tablespoon-size chunks of the dough and roll each into a ball. Place 1 1/2 inches apart on a cookie sheet lined with parchment paper. With the bottom of a glass or jar, press the dough to flatten the cookies and then sprinkle with cinnamon sugar. Bake for about 15 minutes or until the edges are lightly browned. Makes about 2 dozen small cookies.
