Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

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."
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.6 star rating.
Read Reviews (18)
Original recipe yield 4 to 5 dozen

SERVINGS

 (Help)
    
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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 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 5 stars. This recipe averages a 0 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 0 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 4 stars. This recipe averages a 0 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 0 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 0 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 0 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 5 stars. This recipe averages a 0 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 4 stars. This recipe averages a 0 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 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

MORE MEMBER REVIEWS

 
www.allrecipes.com