Moist Persimmon Cookie

Moist Persimmon Cookie

16
ANGELZ 0

"This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins."

Ingredients

30 m servings 108 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Reviews

16
  1. 17 Ratings

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Most helpful

Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year olds and a 6 year old who will usually eat only chocolate. However, I can't make enough of these at ...

Most helpful critical

I just can't decide whether I like persimmons. These were enjoyable, but I don't know that I'd make them again unless someone gave me some persimmons. Mine did not spread like in the photo, so t...

Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year olds and a 6 year old who will usually eat only chocolate. However, I can't make enough of these at ...

This recipe has been in my family for over 70 years now. I love it and make it every year when the persimmons are ripe. We have our own tree just so I can make these cookie. I freeze in packets...

Made with persimmons from the back yard, these cookies are awesome!! Taste kind of like a ginger snap, very yummy and soft. Might be good iced as well.

These cookies are very delicious.

The cookies came out very moist and taste great.

I made the recipe exactly as stated, baking each tray of cookies for 10 minutes, and they came out perfectly. I was surprised how soft they were, but they were done when I checked the centers. ...

Here in Japan, persimmons (kaki) are quite popular and there's quite a surplus. So I surprised my co-workers and friends with these and they were amazed. However, I used half brown sugar, added ...

I just can't decide whether I like persimmons. These were enjoyable, but I don't know that I'd make them again unless someone gave me some persimmons. Mine did not spread like in the photo, so t...

these cookies turned out very moist and tasted so, so good! Everyone loved them. I would definitely make them again.