I have more cookbooks then I can count. My office is drowning in cookbooks and food magazines. As a cookbook author, cookbook graphic designer, and food writer—I need them for research and inspiration. I have seen and read hundreds of cookbooks and when I ordered Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu, authors of the White on Rice Couple blog I knew it was going to be beautiful.
The cookbook arrived and it was beyond beautiful—it is breathtaking. It is honestly one of the prettiest cookbooks I’ve ever seen. As a gardener I am in awe of their garden. As a beginner photographer I am in love with their photography and styling. As a graphic designer I fell in love with the clean design and layout of the book. Reading this cookbook I could feel the love they have for each other, for gardening, fresh produce, their family, and their friends.
“If you really want to make a friend, go to
someone’s house…the people who give
you their food give you their heart.”
This entire book is so inspiring in so many ways. My sister and I met Todd and Diane at BlogHer Food 2012 and they are the sweetest couple. They are both so open and willing to share tips, tricks, and techniques. You might even remember when they interviewed us and made our Chipotle Shredded Pork Enchiladas. I am thrilled to have met them and wish them success with their new cookbook and all their future endeavors.
I couldn’t wait to make one of their recipes and when I saw a recipe for persimmon cookies I knew that was going to be the first recipe to try. My mom has been in town visiting and she was excited to try them too since neither of us had ever baked anything using persimmons. Unfortunately, I do not have a persimmon tree growing in my backyard like Todd and Diane, but luckily its persimmon season and they are readily available in stores this time of year.
These cookies have a similar texture to oatmeal cookies but are light and airy. And the flavor is so soft and moist. The deep orange color of these cookies makes them a festive addition to a Thanksgiving dessert buffet. Another idea is to replace the raisins with cranberries making these cookies perfect for Christmas cookie exchanges. Just don’t forget to save some for Santa on Christmas Eve.
Fresh Persimmon Cookies with Raisins and Nuts
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 cup fresh persimmon pulp
- 1 teaspoon baking soda
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup raisins or cranberries
- 1 cup chopped pecans
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
- In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
- In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
- Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.
Written by Yvette / Photos by Yvette