Persimmon Cookies II75 Reviews
“This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.” - by Bonnie
Original recipe yields 2 -3 dozen
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
- Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
- 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.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Amount Per Serving (36 total)
- 95 cal
- 4.9 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (75)Rate This Recipe
"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, u..." See moresed 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!"
"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 ..." See morelike autumn wrapped up in a little morsel. They are light and cakey, and just sweet enough. This one is a keeper."
"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 al..." See moreone 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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