Persimmon Tarragon Cranberry Pecan Cookies

Fall cookies. 
Spiced cookies. 
Seasonal cookies. 
Thanksgiving cookies. 
Holiday cookies. 
Wintertime cookies. 
Unique cookies. 
Delicious cookies. 

Looks like all the criteria are there – these cookies are amazing!

Most people in the U.S. have never even heard of persimmons, at least in my neck of the woods. I’m not sure why – they are the ultimate in terms of beta carotene and texture. It’s kind of like eating a super duper sweet carrot, with the texture of a plum, that kinda looks like an orange tomato. Weird, right? But SO good.
They are difficult to find year round, so take advantage of them while you can. Oh, and tarragon!! (I’m guessing many of you are somewhat unfamiliar with the magic of tarragon as well, let alone hidden inside cookies!)
Persimmon Tarragon Cranberry Pecan Cookies!

Persimmon Tarragon Cranberry Pecan Cookies

1/2 cup butter, softened
1 cup sugar 
1 egg
1 tsp. baking soda
1 cup persimmon pulp, about 3 ripe persimmons, cored, peeled and smashed
2 cups all-purpose flour
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1 cup dried cranberries
1 cup chopped pecans
3 Tbs. fresh tarragon, chopped

Preheat the oven to 325 degrees .Line a sheet pan with parchment paper.
Cream together the butter and sugar together until light and fluffy. Add egg, and then add persimmon and baking soda.  Mix well. 

In a separate bowl combine flour, salt, cinnamon, nutmeg, and cloves and whisk together by hand until well combined. Stir the dry mixture into the wet until just combined. Stir in the cranberries, nuts (pecans or walnuts work really well),  and dried cranberries. 

Form spoonfuls of the dough onto the prepared sheet pan, about 1″ apart. Bake for 15-20 minutes, or until set and light golden around the edges. Allow to cool and serve.