Total Time
50mins
Prep 20 mins
Cook 30 mins

Moist, tasty, spicy cookies perfect for those extra ripe persimmons and bananas. Remember to use all Organic ingredients!

Ingredients Nutrition

Directions

  1. Dissolve soda in pulp.
  2. Cream shortening and sugar.
  3. Add egg and mix well.
  4. Mix dry ingredients together.
  5. Chop nuts and raisins finely, combining with sugar mixture.
  6. Add pulp.
  7. Drop on well-greased baking sheet.
  8. Bake 10-12 minutes at 350°.
  9. Keep in tight container.

Reviews

(4)
Most Helpful

Wish there had been more specific meaasurements of persimmon pulp & banana--they both can vary widely in size. Also, drop by teaspoon or tablespoon for cooking. Other than that, pretty tasty.

Pam W. #2 January 03, 2010

The flavour is awesome! I don't know if perhaps I stirred too much, but the first batch of 12 cookies was very moist and rose sort of like a cake or loaf. So, I took the remaining batter and put it in a 8" cake pan and when it was done I cut it into squares, YUM! PS: I made a simple lemon icing (2tbs lemon juice and 1/2c icing sugar) and drizled it over both the cookies and cake, mmmmmmmmmm

brittonandjen June 19, 2008

I was very upset at the directions for this recipe. Example........when and what do you do with the Banana ? There are big persimmons and small persimmons . It should be measured by how many cups. I thought the final product was good but I was so upset ant the recipe instructions that the taste was just OK. Please have the chef bring this up to snuff.If he does I will make again and review it again

bill mayes December 15, 2015

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