Reviewed: Dec. 13, 2011

Awesome recipe

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Reviewer:

megan

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Good cookie...

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2 users found this review helpful

Reviewer:

HVALLES

Reviewed: Nov. 1, 2011

This recipe worked very well for me. It sure does need icing on them though to perk them up in my opinion. Otherwise, for me they would not be sweet enough. Also if you add an orange color icing they are pretty for the holidays.

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Reviewer:

debbydonfl

Cooking Level: Beginning

Reviewed: Jan. 16, 2011

Love this recipe...I was looking everywhere for a recipe to use persimmons. My only changes, I substituted dried cranberries instead of raisins and used pecans instead of walnuts. I also used the same basic recipe to make muffins and bread too. If you have a sweet tooth I'd suggest using chocolate chips as well. I'm pretty sure there is nothing you can do to mess up this recipe.

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Reviewer:

PdxLo

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jan. 6, 2011

Great! I add a little more persimmon pulp for a softer cookie. I also have made this recipe a few times and have added stevia in place of sugar.

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Reviewer:

Tommie

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Dec. 8, 2010

Not really a cookie recipe. Mine turned out more like muffin-consistency. The persimmon flavor is so mild I would have never guessed it was in there.

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2 users found this review helpful

Reviewer:

Special K

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Berkeley, California, USA

Reviewed: Nov. 24, 2010

This recipe is very good. I did not make any modifications and they were well-received by family and neighbors.

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3 users found this review helpful

Reviewer:

rongo

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 14, 2010

My family and friends clean the plates of these cookies in a very short period of time. These cookies ship well. I send them all over the country for Christmas. Thank you

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Reviewer:

SIBSYS1

Reviewed: Nov. 7, 2010

These have a nice holiday taste, but are relatively low on flavor. I'm a fan of moist chewy cookies. These have a 'cakey' texture.

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Reviewer:

Smith Family

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

Reviewed: Oct. 13, 2010

Better than grandma's! This recipe made 3 dozen 2 1/2" cookies with a cakelike/spongy center and slightly crispy edges. Perfect! The 2.5" cookies took about 13 minutes at 350 in my gas oven near sea level. The 3" cookies took closer to 15 minutes. I didn't have any walnuts, so I left them out. Still, really yummy. These cookies passed the "skeptical husband" taste test and made my whole house smell sooooo good. I think I used the Fuyu variety of persimmons: still firm when ripe and shaped like a squat tomato (no point on the bottom). I peeled them, diced them and pureed them well in a blender. I will definitely make these again if I can get my hands on more persimmons!

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