Persimmon Cookies

Persimmon Cookies

51 Reviews 3 Pics
Ruth
Recipe by  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

Adjust Servings

Original recipe yields 4 to 5 dozen

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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 (51)

Rate This Recipe
SarahParadis
78

SarahParadis

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

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

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1045 cal
  • 52%
  • Fat
  • 47.1 g
  • 73%
  • Carbs
  • 151 g
  • 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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Persimmon Raisin Cookies

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Dairy-Free Persimmon Pecan Cookies