Very, very tasty cookies. This one's a keeper. The only changes I made to the recipe were halved butter (replaced with applesauce and veg. oil), Eggbeaters instead of egg, and 1 cup white sugar with 1/2 brown. When I took them out after 8 minutes or so, they were complete mush - THIS IS OK! It took me 2 batches to figure out that they would firm up after I let them cool on the sheet. They turn out chewy this way. For a more crunchy cookie, I cooked them just a little longer on a lower heat.

Reviewed On: Feb. 13, 2012

I've never had persimmon cookies before, but I had some that were a bit overripe and thought to give these a try. Great recipe! These are the cutest cookies ever, so soft and puffy! My dad loved them. I didn't try the recipe exactly as written, but I'll give it 5 stars for the attention it deserves. Baked for 12 min, full batch made about 16 cookies. I didn't have cloves, nutmeg, or walnuts, so I had to make a few adjustments. We had trail mix with cashews, sunflower seeds, etc, so I added that. I also crumbled some Anna's Ginger Thins over the top before baking, and they were awesome in both texture and taste! I subtracted 3 tbs of butter and added some applesauce instead. I used 3/4 cup of white sugar and 1/4 cup of brown. I also added vanilla. Next time, I will use another persimmon for extra flavor.

Reviewed On: Jan. 2, 2012

Nice cake, very simple...but ours ended up tasting somewhere between white cake and cornbread. We followed the recipe just as written. No idea what happened there. It was better with the addition of some strawberry icing, but I'm still confused about the flavor.

Reviewed On: Dec. 26, 2011