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Moist Persimmon Cookie

SUBMITTED BY: ANGELZ  PHOTO BY: JMAC3 

"This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins."
Moist Persimmon Cookie Recipe
RECIPE RATING:
This recipe has been rated 10 times with an average star rating of 4.7
Read Reviews (9)
PREP TIME  10 Min
COOK TIME  12 Min
READY IN  30 Min
Original recipe yield 3 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 persimmons
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 1 cup raisins

DIRECTIONS

  1. Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 18, 2005 by BACHERS 
Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 19, 2003 by CONNIEMM 
These cookies are very delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 19, 2003 by PEGGY LIGORI 
The cookies came out very moist and taste great. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 22, 2006 by SQUEAKYCHU 
I made the recipe exactly as stated, baking each tray of cookies for 10 minutes, and they came... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 12, 2008 by ILOVEMINE 
Made with persimmons from the back yard, these cookies are awesome!! Taste kind of like a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 22, 2007 by Sally Bernhardt 
This recipe has been in my family for over 70 years now. I love it and make it every year when... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 28, 2006 by Rebecca H 
I've never made or even had a persimmon cookie before, so I have nothing to compare the taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 19, 2006 by J.S. 
these cookies turned out very moist and tasted so, so good! Everyone loved them. I would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 23, 2008 by noobiecook 
Here in Japan, persimmons (kaki) are quite popular and there's quite a surplus. So I surprised... MORE


 
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Nutritional Information
Moist Persimmon Cookie

Servings Per Recipe: 36

Amount Per Serving

Calories: 87

  • Total Fat: 3.1g
  • Cholesterol: 7mg
  • Sodium: 70mg
  • Total Carbs: 14.1g
  •     Dietary Fiber: 0.3g
  • Protein: 1g

VIEW DETAILED NUTRITION

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