This recipe was good, I cut the recipe in half, and used 1 egg white, and a little less than 1/2 cup of finely grated walnuts. The cookies turned out nice, but you can t really taste the persimmon at all... I ve never had persimmon cookies before to compare, but i had some persimmons i needed to get rid of... One thing I will add though is that the spoonfuls of dough bake out as they are, so i would suggest flattening them before baking... Other than that quite a good use for an otherwise useless fruit (IMO). :) thx for the recipes and previous reviews...

Reviewed On: Dec. 10, 2006