By Susan Moore on October 17, 2001
Photo by Sharlene~W
Photo by Sharlene~W
"Wonderful fall and winter cookies."
Serving Size: 1 (834 g)
Servings Per Recipe: 1
"Excellent recipe. I did add 1/2 tsp ground nutmeg. Every year when the persimmons get ripe I try to find the best recipe. Well, this year I think I have found the persimmon cookie treasure! Will definitely be making more!!"
"Wonderful cookies. I will definitely be making these again!!"
"I had lost my cookie recipe, then found this one. Very Happy with this recipe just how I remembered them."
"Wow this was a pretty nice cookie. I didn't have any nuts and I used 1 stick of butter instead of the shortening and it came out fine. I liked how the cookies were very airy and fluffy like mini breads almost. Interesting what you can do with a persimmon... Thanks!"
"very nice. I haven't made shortening cookies in a while, and with the added persimmon, it's a very moist cookie indeed. Agree with whoever said they're like mini cakes. I didn't add raisins because I thought they'd drown out the persimmons. I thought the cookie cried out for crystallized ginger. ( it would really drown out the persimmons, but it still sounds great). I'll make this one again!"
"These are some great tasting cookies! I didn't put any nuts in them, since my husband doesn't like nuts, but they came out very sweet and muffin like. Don't be surprised by the way they look when they are done. The cookies don't flatten or get any bigger when baked, but once you taste them you will definately be surprised. Now I know what to do with persimmons. Yippy!!"
"Not very sweet and seemed to be missing something. I think this recipe could use some brown sugar to add a little more flavor--either that or a spot of cream cheese frosting."
"Loved this recipe, we didn't have any pecans so we used macadamia nuts, which went very well with persimmon. The children didn't like the raisins though so next time I will try them without."