Dearest Mika Readers,

The seasons are changing again, and the shift from summer to fall always inspires me to dive in to the kitchen. During harvest I particularly enjoy exploring with seasonal fruit growing in my backyard. I happen to be blessed with a productive persimmon tree. In the past I disliked the fruit and allowed the crows to eat everything up year after year, until last year, someone introduced me to some recipes for the Hachiya Persimmon variety. Now I’m fighting off the crows. I love using them for cookies, bread, muffins, and as a jelly spread on top of toast or pancakes. The persimmon is a great fruit to add to your autumn baking repertoire. Here is a recipe I have played with and evolved to what it is today. Enjoy! Sugar, spice, and everything nice,

Brita P.S. Cookies taste best when dancing in your kitchen to fun music in your favorite pair of Mika leggings.

Persimmon Cookie Recipe

Ingredients: *2 ripe persimmons (For this recipe you will want the Hachiya Persimmon. It is ready when it is soft and squishy) *1 egg *1 teaspoon baking soda *2 cups all-purpose flour *1/2 teaspoon ground cinnamon *1/2 teaspoon nutmeg *1/2 teaspoon salt *3/4 cup sugar *1/2 cup coconut oil Optional: Walnuts, raisins, white chocolate chips

Directions: 1. Preheat oven to 350 degrees Fahrenheit (180 degrees C) 2. Dissolve baking soda in persimmon pulp and set aside. 3. Mix flour, spices and salt together 4. Mix wet ingredients: coconut oil and sugar, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins. 5.Drop by teaspoonfuls onto cookie sheet. Bake for 15 minutes.

**Feel free to add more persimmon and less sugar for more of a breakfast muffin taste. ***Pairs well with a cheese and wine party ;-)