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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!!!

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cyndy13_12772970 January 11, 2012

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.

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haveagrapeday January 10, 2014

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.

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JGill November 17, 2013

these cookies are delicious. but at 375 degrees for 15 minutes they burn. my first pan of cookies burnt after about 12 minutes at 375. i lowered the temp to 350 and cooked the rest for around 10 minutes and they came out fine.

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adams.wifey December 06, 2012

This is an excellent recipe. I omitted the powered sugar and reduced the sugar by half. They still turned out delicious. A tip: if you are a bit short on persimmon, add applesauce to the called for amount. And, this is also a great recipe substituting zucchini for the persimmon.

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Jenn144 November 03, 2011

Substituted earth balance for shortening and Energy egg replacer for egg to make VEGAN and they were amazing!

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veganmetta April 08, 2015

Love these cookies. I've made three batches now. I baked them at the lower temperature because they were getting too dark at 375. A great addition to my cookie platters. Thank you!

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TLu December 16, 2014

First time working with persimmons. These cookies were a hit! My family members are persimmon fans, now.

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kinserkk_11692999 December 15, 2014

Great cookies! Perfect amount of spice that makes these taste like a fall or winter cookie. I made these gluten free by using a rice flour blend, used dried cherries instead of raisins, and omitted the nuts since I didn't have them on hand, and they turned out great. I'll definitely make these again, and might try using carrots instead of the persimmon when they aren't in season.

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Absinthe27 November 25, 2013

First time making persimmon cookies and these were very good but I will definitely cut back sugar to half the amount as they were too sweet considering the raisins added to the sweetness.

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FincaBellaLuna December 12, 2012
Persimmon Cookies