Reviewed: Nov. 22, 2009

Fantastic! I was given persimmons and cooked with them for the first time-this is a perfect recipe! My cookies turned out beautiful,moist,tasty! Hats Off to Patty! Thanks

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Honoring St. Cecilia

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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Reviewed: Nov. 6, 2009

Great recipe. I'd never baked persimmon cookies before, but this recipe was delish!

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Old-Fashioned Chef

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Reviewed: Oct. 6, 2009

I use this recipe, but without the cloves. I also use whole wheat flour and Splenda with great results. I don't like persimmons, but with 2 trees, I had to do something. I do freeze the pulp for later use. Great recipe!

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Laura

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Reviewed: Jan. 4, 2009

The persimmon/soda mixture turned into a jell after sitting for a few minutes. When I added all of the wet ingredients together the butter broke out into small balls. The cookies,however, turned out fine. I cooked two trays at once and the 2nd tray flattened out too much.

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MarshaKay50

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Reviewed: Nov. 23, 2008

I used 3 ripe persimmons and the persimmon taste was still too subtle for me. Next time, I will add more. (Update - It might have been the persimmons I bought as I've just cut open one to eat and it was gritty in taste. Also, all the cookies turned soft and black the next day but still tasted fine.) I knocked the 1/2 tsp of nutmeg to 1/4 tsp as I find it an overpowering spice. 15 minutes left my first batch almost burnt! I had better results at 12-14 minutes.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 14, 2008

We love this cookie!

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Gretchen

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Reviewed: Oct. 15, 2008

I left out the nuts, but these were really, really good.

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Celestia L.

Cooking Level: Expert

Home Town: Spanish Fork, Utah, USA

Living In: Olivehurst, California, USA

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Reviewed: Oct. 11, 2008

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.

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Marci W.

Cooking Level: Expert

Home Town: Long Beach, California, USA

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Reviewed: Feb. 12, 2008

My step-daughter HATES persimmons, but I couldn't keep these in the kitchen. In an attempt to keep some in the kitchen I told her they were made with persimmons...she laughed and wouldn't believe me. This was great. I noticed some reviews say the cookies didn't have any taste, remember to use ripe mushy feeling persimmons.

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Amna & Sarah's Mom

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

A neighbor gave me a huge bag of persimmons and I had no idea how to use them...then my sister invited me to a cookie exchange...I used this recipe and they were a hit. I had to make 12 dozen and the recipe was easy to make. For my personal batch I used a little less spice but still tasted great.

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ishkabibble143

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Reviewed: Dec. 3, 2007

wow were these ever good! The whole family had a hand in putting these together. I will be sharing these cookies at work tomorrow and i will be using this recipe in the future.

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Felicia

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Reviewed: Dec. 2, 2007

I have to give 5 stars based on hubby; I made these at his request, I had never had a persimmon cookie and probably won't try anymore. :) Not my flavor. But he RAVED about them. 3 of my 5 kids loved as well. I subbed pecans instead of walnuts and only put in 1/2 cup sugar. He's already brought home more persimmons to make some more and I only made last night. Thank you for a good recipe that I think is also healthy.

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

These were good but not great. I'll keep looking for one that I like better.

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PESTEE40

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Reviewed: Nov. 21, 2007

I used Splenda instead of sugar resulting in excellent cake like cookies.

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TeaPotsOn

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Reviewed: Nov. 14, 2007

Simple, delicious, and just the perfect amount of spice. I used pecans instead of walnuts, and they were finally chopped. My fiance ended up eating 5, and he doesn't like persimmon cookies! :-) A must have recipe for traditional holiday recipes!

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ctellifson

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Nov. 11, 2007

I made these cookies and had already put the baking soda in the persimmons before realizing I was out of flour! After returning from the store, the pulp had become slightly solid, and then I added the wet ingredients directly into that, instead of blending them first. I thought I had ruined the cookies, but they still were delicious! I just wish I had followed the recipe!

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stavingstudent

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Reviewed: Feb. 4, 2007

No nuts, and these are just like what my Great Grandma used to make. A great moist cake-like cookie.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

I have many these cookies for many years and this is one of my families favorites.

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cajunlady5

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Reviewed: Dec. 5, 2006

This recipe is wonderful. I was out of raisins and used dried cranberries instead. I was also out of walnuts and used 1/2 cup sliced almonds and 1/2 cup oatmeal as a filler. I also didn't have ground cloves and threw in some ground ginger. Very yummy and great with a glass of apple juice!

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Karen S.

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Reviewed: Oct. 25, 2006

stop searching this is the best persimmon cookie recipe

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lorena

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