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!

Great Cookies!!! They lasted a long time, were nice and soft and a great spice.

Tasty but retain too much moistness and was soggy the day after. Will try again.

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...

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.

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.

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.

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.

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.

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.

I added 1 c. raisens - not a very sweet cookie - next time I may squeeze a bit of lemon or vanilla frosting on them.

this is a great recipe,was also easy......thanks ruth

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.

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!!!!!!!

These are delicious! We couldn't stop eating them. The only change I made was to substitute orange-flavored Craisins for the raisins. These cookies are moist and perfectly spiced. Might try with a little lemon glaze next time. Thanks for the keeper, Ruth!

I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first, but after I added the pulp, my worries were completely gone. The cookies came out wonderful! This was my first recipe of this kind, and it was a success. Consider this recipe. The flavor and texture are superb!

Quick & easy recipe to do, and it is are the best persimmon cookie I have ever tasted. Whole family loved them.

I tried this recipe the other day using "Sharon Friut", a non-astringent persimmon imported from Isreal which are common in the UK. I decided to leave out the raisons because I thought they may over-ride the flavour of the Persimmons. These cookies were nice and soft which is how I like my cookies. They have a lovely delicate flavour and would be lovely at christmas. I think they would also be good made with oranges