Reviewed: Dec. 27, 2012

Yummy! I had never seen a persimmon before a girlfriend from work gave me two. I plowed thru recipes trying to figure out what to do with them when I found this recipe for cookies. I pureed the Baking Soda with the Persimmons; substituted the Flour for Cake Flour; kept the measurements of spices, egg and butter the same; substituted the Walnuts with Pecans then dusted lightly with Baker's sugar! I live on the coast so I Convection-Baked for 20 minutes at 325º. The cookies came out beautifully, lightly golden with a candied crunch from the sugar, soft and spongy inside! I couldn't keep the boys out of them.

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Ardiene

Reviewed: Dec. 9, 2012

Yum.

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Nonamom

Reviewed: Dec. 8, 2012

Used Fuyu persimmons instead of Hachiya, so maybe they weren't quite as sweet or flavorful as they could have been, but these still had a nice, Christmasy taste. Mine were on the cakey side, too.

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Molly

Reviewed: Nov. 29, 2012

i had a ton of these persimmons from my husbands co-worker and wasn't sure what to do with them. found this recipe and its a keeper. very festive flavor for the fall season and i like that they are full of berries and nuts!! a keeper now and hope i get tons more persimmons next year now that i know what to do with them!!

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Reviewer:

nerdis4

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Reviewed: Nov. 22, 2012

Delicious! However a bit on the bread side. Could I have over mixed this? I also made a batch with raisins soaked in a cinnamon whiskey and walnuts! Yummy!

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k4kathy

Cooking Level: Intermediate

Reviewed: Nov. 21, 2012

So yummy!! I used 3 persimmons only because mine weren't super juicy. Replaced spices with pumpkin pie spice because I didn't have all of the individual ones. I love these (especially with a cup of coffee), and my kids gave thumbs up too. Thanks!!!

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axagal

Reviewed: Nov. 15, 2012

I love these cookies, but I like to switch the raisins for cranraisins. The tartness gives them a good contrast with the sweetness of the cookies. I have made it both ways and I get better reviews with the cranraisins.

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emendez

Reviewed: Nov. 13, 2012

Best persimmon recipe thus far....could not make them fast enough. As soon as they had cooled they were gone :)

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Msoto4

Cooking Level: Expert

Reviewed: Nov. 10, 2012

I really liked these cookies, the spices reminded me of the islands. I did use honey instead of sugar and whole wheat and oat flour instead of AP flour, they were excellent! I will make them again!!

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Reviewer:

MontanaKydd

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 21, 2012

I got persimmons in my Full Circle Farm box and didn't know what to do with them, so I made these cookies. I like the cookies because they are fall-ish (I guess the cinnamon and clove seasoning with the nuts), but I didn't get any persimmon taste. I used very mushy persimmons (I thought maybe they weren't useable, but read that this is the time to cook with them), but I still didn't get an persimmon-y flavor? I'm not sure what an extra, juicy persimmon would do to the consistency...?

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