Reviewed: Nov. 9, 2000

Add these cookies to a autumn day in the Central Valley of California, a pot of hot tea and friends...You'll not only have friends asking for the recipe...You'll have a great day to remember! Thanks.....Kathy B.

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20 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Expert

Home Town: Clovis, California, USA

Living In: Salinas, California, USA

Reviewed: Mar. 16, 2001

If you like persimmon cookies you will love this recipe. Very delicious.

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32 users found this review helpful

Reviewer:

VERONIQUE_3

Reviewed: Nov. 23, 2003

This is a wonderfully easy and yummy recipe for persimmon cookies. They taste just like grandma's! They come out very moist and light.

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11 users found this review helpful

Reviewer:

MAGGPIE05

Reviewed: Dec. 29, 2003

Not liking persimmon myself, I can't really give my personal oppinion. But I made these cookies at my husband's request and he says that they are absolutely fabulous! What I can say is that they were very easy to put together and I baked them exactly per the instructions. Happy baking:)

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24 users found this review helpful

Reviewer:

CARDOZOS

Cooking Level: Expert

Reviewed: Dec. 5, 2004

Oooooh soooo yummy! I just made these and the last batch isn't even out of the oven yet and the first two batches are almost gone (there is only 4 of us). This is the first time I'd ever tasted let alone made persimmon cookies and I will be making them again. Expect a pumpkin pie like taste and you will be delightfully surprised! Just a note I had to add a little water to the persimmons to get them to puree in the blender, about a 1/4 cup or so of it. Didn't ruin the texture at all.

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49 users found this review helpful

Reviewer:

sundrops

Home Town: Marble Falls, Texas, USA

Reviewed: Nov. 11, 2005

These are good....although not very attractive. If I make again, I will leave out cloves and nutmeg to avoid the pumpkin pie taste.

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17 users found this review helpful

Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Nov. 22, 2005

I changed the recipe to suit our tastes. I substituted dried apples for nuts. I added 1/2 a cup of sugar (We like cookies sweet). I used whole wheat pastry flour (Bob's Red Mills). I used only cinnamon (2 tsp). They were perfect. I made dozens and they were all gone in the morning.

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4 users found this review helpful

Reviewer:

LEXCRUMP

Reviewed: Dec. 3, 2005

Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!

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78 users found this review helpful

Reviewer:

DKWAHINE

Cooking Level: Expert

Living In: Suisun City, California, USA

Reviewed: Dec. 15, 2005

I thought these cookies were just okay. Not was I was looking for--not that it stopped us from eating them! They are a cake-like cookie and have a nice spice taste in the mouth. If I try them again, I might tweak the recipe a bit with 1/2 brown sugar, some vanilla flavoring and maybe the addition of some oatmeal or dates. I felt they needed something to make them really good.

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23 users found this review helpful