Reviewed: Nov. 27, 2011

I gave this 3stars because I may have messed this up. I put vanilla in other than that I followed the recipe perfectly. My cookies were not nice looking at all, I can't imagine making these again.

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Reviewer:

LLJONES

Reviewed: Nov. 12, 2010

This is a moist, flavorful cookie. I absolutely love the spices! They are cake-like and delicious! I changed a few things such as: using butter instead of shortening. (Coconut oil would be a great healthy substitute.) I replaced the sugar with sucanat and the flour for whole wheat flour. They turned out very well (see my picture) and they weren't flat.

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3 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Reviewed: Dec. 1, 2009

I just can't decide whether I like persimmons. These were enjoyable, but I don't know that I'd make them again unless someone gave me some persimmons. Mine did not spread like in the photo, so they looked kind of clumpy.

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Reviewer:

A. H. Miller

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Yakima, Washington, USA

Reviewed: Nov. 25, 2009

Delicious and moist!

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Reviewer:

C. Janes

Reviewed: Nov. 23, 2008

Here in Japan, persimmons (kaki) are quite popular and there's quite a surplus. So I surprised my co-workers and friends with these and they were amazed. However, I used half brown sugar, added vanilla extract, extra cinnamon, no nuts, and in a few I experimented with making chocolate swirls. These cookies are a bit on the cakey side, but a nice way to utilize such a good fruit. Thanks!

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Reviewer:

noobiecook

Reviewed: Oct. 12, 2008

Made with persimmons from the back yard, these cookies are awesome!! Taste kind of like a ginger snap, very yummy and soft. Might be good iced as well.

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11 users found this review helpful

Reviewer:

ILOVEMINE

Cooking Level: Intermediate

Reviewed: Dec. 22, 2007

This recipe has been in my family for over 70 years now. I love it and make it every year when the persimmons are ripe. We have our own tree just so I can make these cookie. I freeze in packets so I can have them all year long. Everyone I serve them to loves them. So glad someone else had the same recipe and was willing to share it with others.

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Reviewer:

Sally Bernhardt

Reviewed: Nov. 28, 2006

I've never made or even had a persimmon cookie before, so I have nothing to compare the taste to, fyi. I omitted the nuts because I didn't have any on hand. I thought that this had more of a 'pumpkin' bread texture, as moist as it was. I liked them, but they were definitely a different kind of cookie.

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3 users found this review helpful

Reviewer:

Rebecca H

Home Town: Santa Cruz, California, USA

Living In: Plumas Lake, California, USA

Reviewed: Nov. 19, 2006

these cookies turned out very moist and tasted so, so good! Everyone loved them. I would definitely make them again.

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Reviewer:

J.S.

Reviewed: Nov. 18, 2006

I made the recipe exactly as stated, baking each tray of cookies for 10 minutes, and they came out perfectly. I was surprised how soft they were, but they were done when I checked the centers. I'd never had persimmons before, but someone gave my husband this fruit. I found this recipe and the rest is history! :-)

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8 users found this review helpful