By cookiedog on November 12, 2006
Photo by cookiedog
Photo by cookiedog
"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."
Serving Size: 1 (975 g)
Servings Per Recipe: 1
"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!!!"
"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."
"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."
"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."
"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."
"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."
"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."
"I have been making persimmon cookies for 30 years. This is hands down the best recipe that I have ever tried."
"Definitely the best of the Persimmon Cookie recipes, because they're less "cakey" and more "cookie-like." I used butter instead of shortening, and substituted brown sugar for half the sugar. I found it worked best to refrigerate the dough several hours and then bake the cookies for 14 minutes at 325-350 degrees."
"Terrific cookies! I healthied them up a bit by using butter instead of shortening, reducing the sugar to just over 1 cup, adding a Tbsp of flax meal, replacing half the white flour with whole wheat pastry flour and omiting the powdered sugar. I also chilled the batter a bit so they would hold thier shape a little better. Baked at 350 F for 15 -16 min. They have an incredible texture, very soft and light with a nice crispy bottom from where the frut and sugar carmalized a bit on the sheet. I got exactly 4 dozen small cookies, but would have had more if I'd added the nuts (I was fresh out). Will make these again for sure!"
"Watch the oven. These brown up fast. I used butter instead of shortening. The dough was very soft. Even so it would be best to lightly grease the sheets. I made these at the request of my neighbor who brought me some persimmons. I've never had persimmons before so I had no idea what they should be. My neighbor was very happy with the results."
"This is my DH's favorite cookie, ever. His Grandmother has been baking them for years! She (and I) usually leaves out the raisins and adds chocolate chips. Yummy! We now have the third generation hooked on them! For those of you who have not cooked with persimmons before, you want to buy the ones that are very soft that appear overripe, almost rotten looking. My MIL sometimes gets them marked way down (sometimes free!) from produce guys who don't know any better. That's when they are sweetest and ready to bake!"