Prep 25 mins
Cook 45 mins
After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
- 1 1⁄2 cups sugar
- 1⁄2 cup shortening
- 1 cup persimmon pulp
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 cup raisins
- 1 cup walnuts or 1 cup pecans
- powdered sugar
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
This is the second year I have used this recipe. I substituted butter for the shortening, other than that I followed the recipe exactly. I used my Cuisinart and used the butter out of the refrigerater. My son was a Chef in a nice restaurant last year. After the Executive Chef had my cookies, he added them to the menu last winter. EXCELLENT Cookies!!!
OMG these are excellent. Do substitute butter for shortening and roll in powdered sugar while still warm. Know your oven. Mine works fine at 375. Remember these cookies DO NOT spread, so make the size you want.
My first time baking persimmon cookies. My go-to recipes have been puddings and bread to use up persimmons. Now I'm hooked on these lovely cookies! I followed the recipe exactly - cannot think of anything I would change.