Kitchen Gadget Links

Metal sieve press with a wooden pestle.

A potato ricer.

Foley food mill.

Spiced Persimmon Cookies

Ingredients

* 1 cup persimmon pulp

* 1 tsp. baking soda

* 1 tsp. allspice or ground spicebush berries

* 1 tsp. ground fresh or powdered ginger

* 1 stick butter, softened

* 1/2 cup raw turbinado sugar

* 1/2 cup dark brown sugar

* 1 tsp. vanilla extract

* 1 egg

* 1 cup whole wheat flour

* 3/4 cup all-purpose white flour

* 1/2 cup walnuts or pecans, roasted and chopped

* 1/2 cup raisins, chopped

* Preheat your oven to 350°F and line two cookie sheets with parchment paper.

* Combine the pulp, spices, and baking soda. Stir and set aside. Here’s the cool science element to baking: The pulp-and-baking soda mixture will turn into a gel!

* Using a hand or stand mixer, cream the butter with both sugars. Mix in the vanilla and egg. Then add the pulp mixture.

* Mix in the flour, forming a stiff cookie batter. Stir in the nuts and raisins.

* Using an ice-cream scoop, drop batter onto the parchment, leaving 2” between them. Bake 12-18 minutes until golden brown. Let them cool on parchment before moving, as they need time to solidify.

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