Community Pick
Persimmon Cookies
"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."
photo by Absinthe27
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
5-6 dozen
ingredients
- 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
directions
- 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.
Questions & Replies
-
Hi, I am putting a newsletter together for the San Luis Obispo County Farmers' Market Association. We would love to use the this recipe in our printed newsletter. Checking to see if we have permission to do so. We would credit you. Thank you, Katie Ferber http://www.food.com/recipe/persimmon-cookies-195269
-
I scooped the pulp out of the fruit with a spoon, but I'm wondering if anyone has tried making these with the skin on? Also, I noticed a few commenters saying that these don't spread at all, but even though I refrigerated the cookie dough prior to cooking, mine still spread a bit more than I expected. Any thoughts on what I might do different next time?
Reviews
-
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. -
These cookies are the bomb, only thing I did different was I used unsalted butter in exchange of the shortening. Once done I dipped half the cookie in melted white chocolate and sprinkled with chopped pecans. Very delicious!
-
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.
see 21 more reviews
Tweaks
-
One cube butter, not shortening. Reduced sugar to one cup. Extra nuts. Yum!
-
Coconut oil instead of shortening. Refrigerated dough before cooking. Reduced temperature to 370'.
-
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. -
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!!!
see 2 more tweaks
RECIPE SUBMITTED BY
Stephanie Y.
Fremont, CA
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