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."
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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! =)))..
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!
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...
* 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
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