Recipe by Ruth
"This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first, but after I added the pulp, my worries were completely gone. The cookies came out wonderful! This was my first recipe of this kind, and it was a success. Consider this recipe. The flavor and texture are superb!
I doubled the recipe, the recipe was too wet - more like cake batter, so I had to add a little more flour and a little more baking powder. It could be because the persimmons were too ripe? I also substituted craisins. I chilled the dough a bit to make it easier to use. The resulting cookie is DELICIOUS! However, the cake like texture may be off-putting to others. I think instead of cookies, this would make an excellent bread or muffin recipe. As it is, the cookies are very much like muffin tops. :-)
Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening, turbinado sugar for the white sugar, 1 TBS ground flaxseed with 3 TBS water for the egg, and whole wheat flour for the A/P flour. I also drizzled icing over the cookies, after baking: organic powdered sugar dissolved with a small amount of almond milk until thick but not too runny. Put into a small ziploc, cut a tiny hole in a corner and drizzle icing over the cookies. Allow to set before serving. The cookies came out moist, fluffy, and not overly sweet. Everyone was impressed, vegetarian and meat-eaters alike. I'd definitely make these again!
These are delicious! We couldn't stop eating them. The only change I made was to substitute orange-flavored Craisins for the raisins. These cookies are moist and perfectly spiced. Might try with a little lemon glaze next time. Thanks for the keeper, Ruth!
Quick & easy recipe to do, and it is are the best persimmon cookie I have ever tasted. Whole family loved them.
Delicious! Made two batches... Followed Basic Recipe, but added a drizzle of Fresh Lemon Icing...Yum! The citrus soooo compliments the Craisins I used instead of raisins. They don't really spread much, so i pushed them down a bit with a fork dipped in sugar so that they were of even thickness. (Dough was very sticky, is why the fork had to be dipped in sugar) Used a pretty big cookie scooper...probably like a 3-4 TBSP scoop...so they took about 17 min to cook. they kind of looked like smallish scones...but very tender and moist inside. I like a chubby thick cookie instead of flat ones...so for me they were perfect in size,shape and texture...will definitely be making again! Actually tomorrow i will make 2 more batches, cause todays are all gone! Can't wait to share them with even more people! =)))..
This recipe was good, I cut the recipe in half, and used 1 egg white, and a little less than 1/2 cup of finely grated walnuts. The cookies turned out nice, but you can t really taste the persimmon at all... I ve never had persimmon cookies before to compare, but i had some persimmons i needed to get rid of... One thing I will add though is that the spoonfuls of dough bake out as they are, so i would suggest flattening them before baking... Other than that quite a good use for an otherwise useless fruit (IMO). :) thx for the recipes and previous reviews...
OMG!!! These are the best. I've never tasted persimmon until today when a friend of mine gave me some Hachiya type after having me taste the Fuyu type, yes, I did some research. I didn't add the nuts as my husband can not have them, and instead of using raisins, I used craisins (cranberry raisins)pretty sweet. Also, I used butter instead of shortening... again, OMG. These are definately going to the cookie exchange this year!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 424
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
These fun chocolate-frosted cookies look just like turtles!
See how to make chewy, spicy, crackle-top molasses cookies.
See how to make the chocolate lover’s chocolate chip cookie.