Persimmon Cookies I

Persimmon Cookies I

68

"These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!"

Ingredients

{{adjustedServings}} servings 214 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Dissolve baking soda in persimmon pulp and set aside.
  3. Sift flour, spices and salt together, set aside.
  4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

68
  1. 82 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Since I found it, this has become my family's favorite cookie recipe! I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!

This is a stellar recipe for hachiya persimmon cookies! I'm bringing these to my family's Thanksgiving festivities, because they are an incredible hit with my neighbors (who I share in the bount...

I have to give 5 stars based on hubby; I made these at his request, I had never had a persimmon cookie and probably won't try anymore. :) Not my flavor. But he RAVED about them. 3 of my 5 kids l...