Reviewer:

Reviewed: Nov. 14, 2007

Simple, delicious, and just the perfect amount of spice. I used pecans instead of walnuts, and they were finally chopped. My fiance ended up eating 5, and he doesn't like persimmon cookies! :-) A must have recipe for traditional holiday recipes!

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Reviewer:

ctellifson

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Nov. 11, 2007

I made these cookies and had already put the baking soda in the persimmons before realizing I was out of flour! After returning from the store, the pulp had become slightly solid, and then I added the wet ingredients directly into that, instead of blending them first. I thought I had ruined the cookies, but they still were delicious! I just wish I had followed the recipe!

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Reviewer:

stavingstudent

Reviewed: Feb. 4, 2007

No nuts, and these are just like what my Great Grandma used to make. A great moist cake-like cookie.

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2 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Dec. 7, 2006

I have many these cookies for many years and this is one of my families favorites.

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Reviewer:

cajunlady5

Reviewed: Dec. 5, 2006

This recipe is wonderful. I was out of raisins and used dried cranberries instead. I was also out of walnuts and used 1/2 cup sliced almonds and 1/2 cup oatmeal as a filler. I also didn't have ground cloves and threw in some ground ginger. Very yummy and great with a glass of apple juice!

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Reviewer:

Karen S.

Reviewed: Oct. 25, 2006

stop searching this is the best persimmon cookie recipe

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Reviewer:

lorena

Reviewed: Dec. 26, 2003

These were easy to make and delicious, even though I put it more persimmons than required. I would definitely make them again!

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2 users found this review helpful

Reviewer:

S51D8

Reviewed: Nov. 24, 2003

This is a stellar recipe for hachiya persimmon cookies! I'm bringing these to my family's Thanksgiving festivities, because they are an incredible hit with my neighbors (who I share in the bounty of my backyard persimmon tree) and with my co-workers. I followed the recipe to the "T" and my goodness it is by far the best persimmon cookie I've had since my Tia Maria made them for me as a kid growing up in Chile. Thanks again. PS: for those who don't like these too spicy, take the spices down to 1/4 TS, and the complaint about the "black specks" are due to the ground cloves. If you don't like the appearance of them, don't put that spice in, but the cookie will suffer their fantastic flavoring.

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Reviewer:

AVENTURA

Reviewed: Mar. 3, 2003

the cloves overhwhelmed the cookies and there wasn't any persimmon flavor at all. i used more persimmon than called for specifically to get more flavor, but to no avail. maybe i did something wrong? like not pureeing enough? the finished cookie had black specks/chunks in it. i figured that was burned persimmon pieces or tannins from the persimmon. either way, it was too spicy. texture was ok, though. i only baked for 12 minutes cuz i thought that would prevent the black speckling. i might try to frost it or something to hide it and counter the too-strong cloves. i was looking forward to this cookie and was very disappointed. =o(

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4 users found this review helpful