The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 25, 2009
I searched this site trying to find a way to use some persimmons a friend gave me. I chose this recipe. I really did not know what to expect from these cookies. Well, they are fantastic. Everyone in the house agrees these are great cookies - easy to put together too. I mashed the persimmon (after peeling) with a fork. I think next time I might leave the pulp a bit 'chunkier'. I was intent on making the fruit true pulp, but not necessary I think. I am adding this recipe to my tried and true box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 23, 2008
EXCELLENT!
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cjc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 7, 2008
These are so delicious. I made them last year, and I'm going to make them this year again. Everyone raved about them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2008
I love this recipe-these are my husband's favorite cookies. I omit the raisins and walnuts, add a little extra flour and cloves. These are very light.
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Cooking Level: Expert

Home Town: Springfield, Illinois, USA
Living In: Elmhurst, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 22, 2008
OMG!!! These are the best. I've never tasted persimmon until today when a friend of mine gave me some Hachiya type after having me taste the Fuyu type, yes, I did some research. I didn't add the nuts as my husband can not have them, and instead of using raisins, I used craisins (cranberry raisins)pretty sweet. Also, I used butter instead of shortening... again, OMG. These are definately going to the cookie exchange this year!
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Cooking Level: Intermediate

Living In: Manteca, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 16, 2008
I would have given this five stars if I had halved the raisins. As is, I found it to be easy to make and really tasty but just too many raisins per bite (and I like raisins, but maybe 2/3 to 3/4 cups would still be plenty). Yum yum and a great way to use fresh persimmons!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 7, 2007
Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening, turbinado sugar for the white sugar, 1 TBS ground flaxseed with 3 TBS water for the egg, and whole wheat flour for the A/P flour. I also drizzled icing over the cookies, after baking: organic powdered sugar dissolved with a small amount of almond milk until thick but not too runny. Put into a small ziploc, cut a tiny hole in a corner and drizzle icing over the cookies. Allow to set before serving. The cookies came out moist, fluffy, and not overly sweet. Everyone was impressed, vegetarian and meat-eaters alike. I'd definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 13, 2007
Great Cookies!!! They lasted a long time, were nice and soft and a great spice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 24, 2006
Tasty but retain too much moistness and was soggy the day after. Will try again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 10, 2006
This recipe was good, I cut the recipe in half, and used 1 egg white, and a little less than 1/2 cup of finely grated walnuts. The cookies turned out nice, but you can t really taste the persimmon at all... I ve never had persimmon cookies before to compare, but i had some persimmons i needed to get rid of... One thing I will add though is that the spoonfuls of dough bake out as they are, so i would suggest flattening them before baking... Other than that quite a good use for an otherwise useless fruit (IMO). :) thx for the recipes and previous reviews...
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 8, 2006
I found that the cookies weren't as flavorful as I'd hoped. The taste of the persimmon is hard to detect, and is overshadowed by the taste of the spices. I won't be using this recipe again, I just didn't find the cookies to be very special.
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Cal
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2006
I didn't think the persimmon flavor came through much, but it has a nice spice flavor. I used cranberries instead of raisins. I also used an egg substitute because I have family members who do not eat eggs. The cookies had a cake-like texture. Kind of like spice cake cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 30, 2006
I used almonds as the nut, 1/2 white flour 1/2 wheat, splenda for the sugar, and vegetable oil instead of shortening...they didn't really flatten out much after they were dropped onto the cookie sheet but they were still delicious little bites of spicey fruit! I love these cookies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 15, 2006
I liked this recipe. Just a quick note to you. Blend the persimmons for what the recipe requires. I choped them and it was fine but more a bar then a cookie. I also baked the cookies at the 12 minute time limit and kept them a little chewy. fantastic.
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Photo by skynelder

Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 24, 2006
Excellent cookies! Everyone loved them. I did change a couple of the ingredients though. Because I didn't have white sugar, raisins, or walnuts, I used turbinado sugar, cranberries and pecans. Great flavor and texture. Thanks Ruth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 3, 2006
My mother-in-law used to make persimmon cookies during the holidays and we couldn't find the recipe. My husband thought these were delicious and gobbled them up. They were equally good when I substituted whole wheat flour and used Splenda for baking.
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Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 20, 2005
I added 1 c. raisens - not a very sweet cookie - next time I may squeeze a bit of lemon or vanilla frosting on them.
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 9, 2005
this is a great recipe,was also easy......thanks ruth
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 4, 2005
I doubled the recipe because one reviewer said it didn't make quite as much as expected. The recipe turned out GREAT!!! Very moist and tasty. This is a keeper for sure! I'm adding it to my 'special recipes' for the holidays.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 8, 2004
These are great! Very tender and tasty. I think that this recipe would work well with pumpkin as well as persimmon pulp. However, I did not get 4-5 dozen; it was more like 3 dozen. But they were great!!!!!!!
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Cooking Level: Intermediate

Home Town: Corona, California, USA
Living In: Chandler, Arizona, USA

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