I rarely bake, RARELY, but got a hold of a couple of Persimmons and found this cookie recipe. Read all the comments, and decided I could do this. I have but one word for you: WOW !!! I am so pleased with myself, they are wonderful, tasty, and hubby gave it two thumbs up. I will make these again, that is for sure. I used a little tiny bit less than the 1/2 teaspoon spices, and reduced the baking time by one minute. The spots in the cookies give them character, and are only the raisins peeking through. I left pieces of pulp in the batter and they show nicely on the cookie, without burning. See photo. Who knew a persimmon cookie could taste SO good.

Reviewed On: Oct. 11, 2008