Tuesday, November 17, 2009
As it turns out, the basic recipe is probably the best one. The additional persimmon did not make the cookies taste more persimmon-y - though the texture was pretty good out of the oven. The real test has been the way the cookies stand up to the passage of time. The original recipe came out a lot more cakey and has kept from hardening very well in the past week. The modified recipe - well - warming them in the toaster oven makes them less hockey-puck like, but they are still dryer inside. So, how does this work - you put in more moist ingredients and the cookie dries out faster? More research needed - sticking with the original basic persimmon/pumpkin cookie recipe as posted.