Persimmon Cookies

Persimmon Cookies

56

"This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts."

Ingredients

{{adjustedServings}} servings 1045 cals
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Nutrition

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  • Calories:
  • 1045 kcal
  • 52%
  • Fat:
  • 47.1 g
  • 73%
  • Carbs:
  • 151g
  • 49%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
  3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
  4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
  5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
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Reviews

56
  1. 62 Ratings

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I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first, but after I added the pulp, my worries were completely gone. The coo...

Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening, turbinado sugar for the white sug...

These are delicious! We couldn't stop eating them. The only change I made was to substitute orange-flavored Craisins for the raisins. These cookies are moist and perfectly spiced. Might try with...