Alan’s favorite cookies of all time are these persimmon cookies his grandma makes. I was reminded that I had the recipe recently and made a batch this weekend, and now they’re one of my favorites, too. Alan describes them as tasting like mini muffin tops — they have a wonderful soft texture — but the rest of it’s hard to explain. It’s got the warm spices of most pumpkin desserts and a little bit of heartiness like that of an oatmeal cookie, but so much better than both overall. I was planning on making this brown butter raspberry tart for Thanksgiving this week, but I think I’m going to make more of these. What are you bringing to your Thanksgiving dinner(s) this year?

Grandma Furman’s Persimmon Cookies 
(aka Alan’s Favorite Cookies of All Time)

1 tsp baking soda
1 stick of butter
1/2 c sugar
1/2 c brown sugar, packed
1 egg, beaten
1 c persimmon pulp (I used the hachiya variety)
2 c flour
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c chopped nuts (I love walnuts in cookies)
1 1/2 c raisins

Sprinkle baking soda over pulp and let stand. In a medium-sized bowl, cream butter. Add sugars and beat well. Add egg and persimmon pulp. Mix well. Add sifted dry ingredients, nuts, and raisins. Mix until just combined. (Mixture will be sticky.) Drop by heaping teaspoonfuls onto cookie sheet. Bake at 350 for 15-20 minutes. Yields 36-48 small cookies.