Reviewed: Oct. 19, 2001

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

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29 users found this review helpful

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Reviewed: Dec. 23, 2003

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!

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68 users found this review helpful

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

Reviewed: Nov. 16, 2004

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!

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44 users found this review helpful

Reviewer:

NanaBeth

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Roseville, California, USA

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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5 users found this review helpful

Reviewer:

OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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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3 users found this review helpful

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Jo Jo

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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3 users found this review helpful

Reviewer:

LINMO43

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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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14 users found this review helpful

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JPSMOMMIE

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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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1 user found this review helpful

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ALOUISE

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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14 users found this review helpful

Reviewer:

wolfie

Cooking Level: Intermediate

Living In: Manteca, California, USA

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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5 users found this review helpful