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Persimmon Cookies

SUBMITTED BY: Ruth 

"This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts."
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RECIPE RATING:
This recipe has been rated 25 times with an average star rating of 4.6
Read Reviews (23)
Original recipe yield 4 to 5 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/4 teaspoon salt
  • 1 cup persimmon pulp

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the shortening and sugar. Add egg and vanilla; mix well.
  3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
  4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
  5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 26, 2003 by SarahParadis 
I was a little worried at first because the mixture wasn't creaming. I am so used to adding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 16, 2004 by bestrachan 
These are delicious! We couldn't stop eating them. The only change I made was to substitute... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 10, 2003 by LADYRIDER1 
Quick & easy recipe to do, and it is are the best persimmon cookie I have ever tasted. Whole... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 30, 2002 by OUTLOOK 
I tried this recipe the other day using "Sharon Friut", a non-astringent persimmon imported... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Feb. 7, 2007 by RMLOUI 
Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 10, 2006 by cahermit 
This recipe was good, I cut the recipe in half, and used 1 egg white, and a little less than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 30, 2006 by hailey 
I used almonds as the nut, 1/2 white flour 1/2 wheat, splenda for the sugar, and vegetable oil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Feb. 3, 2006 by JPSMOMMIE 
My mother-in-law used to make persimmon cookies during the holidays and we couldn't find the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 8, 2004 by OTTERCOON 
These are great! Very tender and tasty. I think that this recipe would work well with pumpkin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 2, 2006 by CJBaker 
I didn't think the persimmon flavor came through much, but it has a nice spice flavor. I used... MORE

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Nutritional Information
Persimmon Cookies

Servings Per Recipe: 4

Amount Per Serving

Calories: 854

  • Total Fat: 28.1g
  • Cholesterol: 53mg
  • Sodium: 533mg
  • Total Carbs: 147g
  •     Dietary Fiber: 4.2g
  • Protein: 9.7g

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