Persimmon Cookies II

Persimmon Cookies II

83 Reviews 10 Pics
Bonnie
Recipe by  Bonnie

“This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.”

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Ingredients

Adjust Servings

Original recipe yields 2 -3 dozen

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

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Reviews (83)

Rate This Recipe
DKWAHINE
96

DKWAHINE

Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

Josh Tremper
66

Josh Tremper

Being a persimmon newcomer, (I was given a bag of them from a friend) I tried to find things to do with them. The persimmon pie recipe on this site is a disaster. But these cookies... Wow! They taste like autumn wrapped up in a little morsel. They are light and cakey, and just sweet enough. This one is a keeper.

sundrops
55

sundrops

Oooooh soooo yummy! I just made these and the last batch isn't even out of the oven yet and the first two batches are almost gone (there is only 4 of us). This is the first time I'd ever tasted let alone made persimmon cookies and I will be making them again. Expect a pumpkin pie like taste and you will be delightfully surprised! Just a note I had to add a little water to the persimmons to get them to puree in the blender, about a 1/4 cup or so of it. Didn't ruin the texture at all.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Dairy-Free Persimmon Pecan Cookies