Many people are unsure of what to do with sweet soft persimmons other than just eating them as they are (which, of course is also lovely!), but there are in fact a number of different things you can make with persimmons; jam, bread, salads, cakes… you name it.

I decided to make a twist on a Swedish traditional favorite called “hallongrotta”, better known internationally as thumbprint cookies. I’ve heard that these cookies are typical treats during Christmas in other countries, but in Sweden we eat thumbprint cookies year round – and lots of them..!

The traditional cookies are made with raspberry jam, but in this recipe I’ve instead made them with persimmon. One reason I love these cookies is because they’re super easy to make and the ingredients required are things you usually already have in your pantry (except perhaps the persimmon filling, but you can use whatever filling you want). Perfect for lazy Sundays ;). Enjoy!