Every year my neighbor hosts a cookie and gift exchange, and this year I have decided to use my last December exception meal to celebrate Christmas and eat lots of great locally-made cookies.
I thought long and hard about this one. What prize-winning cookie could I make with red amaranth, honey and chard? One year I DID make some interesting dog biscuits for the gift exchange, and last year made another really popular batch with favorite locally-sourced ingredients such as chicken fat, winter squash and dried kale. They turned out to be less of a hit when my husband popped one in his mouth before fully comprehending what they were all about, but the dog really loved them.
I couldn't do this to my friends again, after all, I want them to remain friends. I decided to make something simple and non-local, something I really like, but with an added decadence.
The cookie would have to contain lots of pecans, for sure, and probably macadamia nuts and cherries. I stopped at a couple of stores looking for cherries, but could find none.
Yesterday at the public market, a man was selling hoshigaki persimmons, so I bought a package to use in January. Today I decided to incorporate them into my oatmeal cookies. Here's the recipe:
Hashigaki Oatmeal Cookies
Use the recipe on the lid of the Quaker Oats box with the following changes:
use only 3/4 cup raisins
Add 1/2 teaspoon ground nutmeg
Add 1/8 teaspoon ground cardamom
Add 1/2 cup chopped macadamia nuts
Add 1/2 cup chopped pecans
Add 1 cup chopped hoshigaki dried persimmons
Bake according to package directions
Next week I hope to get to the public market again and purchase more of these wonderful persimmon treats before the season is over.
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