Persimmon Raisin Cookies Recipe - Allrecipes.com
Persimmon Raisin Cookies Recipe
  • READY IN 32 mins

Persimmon Raisin Cookies

Recipe by  

"This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!"

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Ingredients Edit and Save

Original recipe makes 60 cookies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
  2. Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
  3. Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 12 mins
  • READY IN 32 mins
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Reviews More Reviews

Dec 09, 2009

The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the paste. They are a keeper and will make them again .

 
Dec 17, 2009

Great cookie for adults and children

 

14 Ratings

Feb 22, 2012

WHOA! Making my own raisin paste in the blender was totally worth it! These things are the bomb--their consistency reminds me of my recipe for pumpkin cookies, but the flavor is totally different--sweet, fruity and I love it! I substituted the shortening w/ 1/2 coconut oil half vegan butter and it worked out fine. Great way to use my persimmons that were getting old :) thx!

 
Nov 06, 2012

THESE COOKIES ARE A LITTLE TASTE OF HEAVEN! I HAVE NEVER TASTED ANYTHING LIKE THEM BEFORE! I FOLLOWED THE RECIPE ALMOST EXACTLY, BUT WITH A LITTLE BIT OF CHANGES. I USED MOSTLY ALL ORGANIC INGREDIENTS, INCLUDING THE PERSIMMONS AND RAISINS. I ALSO USED BROWN RICE FLOUR INSTEAD OF ALL PURPOSE. WHEN I MIXED EVERYTHING UP, THE DOUGH LOOKED LIKE IT MIGHT NEED MORE FLOUR, SO I ADDED ABOUT 1/2 CUP OF ALL PURPOSE FLOUR AND ANOTHER 1/2 CUP OF BROWN RICE FLOUR. THE DOUGH WILL BE VERY STICKY. I ALSO ADDED ABOUT A TABLESPOON OF CHOPPED CANDIED GINGER. OH MY GOSH... YOU HAVE GOT TO TRY THESE! THE FLAVOR IS INDESCRIBABLY GOOD, BUT I'LL TRY. I WOULD SAY THAT THEY ARE MILDLY SWEET WITH A LITTLE SPICY KICK TO THEM. THIS RECIPE IS DEFINITELY A KEEPER!!!

 
Dec 19, 2012

I used butter instead of shortening; 1/2 Brown Sugar and 1/2 molasses instead of white sugar, and added dried cranberries, substituted sesame seeds for walnuts, and added 2TBSP ginger. Frosted with creme cheese frosting (1 brick of creme cheese, 1/2 cup of Amaretto, 3TBSp molasses, and 1/2 cup of powdered coconut milk. VERY good.

 
Jul 05, 2012

This is a wonderful persimmon cookie recipe. Didn't change anything. Everyone loved them. Even my niece who does not like persimmons loved them!

 
Nov 08, 2013

This recipe definitely deserves all the good ratings! The only change I made was to swap raisins for white chocolate chips. The cookie flavor was very good, with just the right amount of sweetness. I was a little nervous while mixing in the dry ingredients, because it was extremely dry. However, once I mixed in the persimmon, it suddenly became cookie dough. Now I can't decide if I am willing to share!

 
Dec 08, 2012

I only added 3 1/2 cups of flour!!! They are sooo delicous!!!

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Lisa
1 Followers 2 Saved Recipes
 
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