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Persimmon Cookies

Persimmon Cookies

Ruth

Ruth

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 53 mg
  • 18%
  • 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SarahParadis
78

SarahParadis

12/26/2003

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 cookies came out wonderful! This was my first recipe of this kind, and it was a success. Consider this recipe. The flavor and texture are superb!

RMLOUI
58

RMLOUI

2/7/2007

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 sugar, 1 TBS ground flaxseed with 3 TBS water for the egg, and whole wheat flour for the A/P flour. I also drizzled icing over the cookies, after baking: organic powdered sugar dissolved with a small amount of almond milk until thick but not too runny. Put into a small ziploc, cut a tiny hole in a corner and drizzle icing over the cookies. Allow to set before serving. The cookies came out moist, fluffy, and not overly sweet. Everyone was impressed, vegetarian and meat-eaters alike. I'd definitely make these again!

Beth Stone Strachan
54

Beth Stone Strachan

11/16/2004

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 a little lemon glaze next time. Thanks for the keeper, Ruth!

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