Reviewed: Jan. 30, 2012

These are unbelievable! Have made them several times and I can't wait for more persimmons next season!

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1 user found this review helpful

Reviewer:

Angela

Reviewed: Dec. 28, 2011

These are the best cookies I have had. Just delicious.

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3 users found this review helpful

Reviewer:

tradanita

Home Town: Fresno, California, USA

Reviewed: Dec. 6, 2011

I made these exactly like the recipe. My children loved them. They are not a crispy cookie. More cake like in texture. The perfect way to use up persimmons and pecans you get from your trees!

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3 users found this review helpful

Reviewer:

elledarby

Home Town: Merritt Island, Florida, USA

Living In: Sulphur, Louisiana, USA

Reviewed: Nov. 29, 2011

Very good. Looked like little scones. I doubled the recipe, and they turned out wonderful. Only change was Craisins for the raisins.

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3 users found this review helpful

Reviewer:

nancypants

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Nov. 26, 2011

This is a great recipe! Cookies are soft and bite size. Like most everyone else, I made a couple changes. I used Crisco butter shortening, added the ground flax seed because I saw it on another review and thought that was a wonderful idea, however, I still used one egg. I used Stevia in addition to Splenda because I didn't have enough. Also, I used dried cranberries, plus instead of mashed or pureed persimmon, I chopped one cup and pureed the other cup for a double batch. These cookies are not real sweet and one could eat a lot at a time. I like the icing idea from one reviewer and will try that on some of the cookies. mmmmmm:)

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Dottie

Reviewed: Oct. 30, 2011

Great recipe!!!! Taste amazing!

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MMARTINEZ519

Reviewed: Feb. 21, 2011

These cookies are way too cake-like in consistency. I added extra flour to make the batter more like cookie dough and they turned out like little muffins. I added extra cinnamon and left out the cloves. I didn't add raisins or nuts because my kids don't like them. They were a little bland. I would add the nuts and try craisins and put them in muffin cups and they would be much better as a bread like treat instead of a cookie.

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Reviewer:

MamaMDinID

Reviewed: Jan. 8, 2011

These were wonderful! Didn't have raisins or walnuts, substituted craisins and almonds. Were delicious!

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4 users found this review helpful

Reviewer:

JENMORAGA

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Cooking Level: Intermediate

Living In: Oxnard, California, USA

Reviewed: Dec. 17, 2010

This is a great recipe! It was my first time making anything with persimmons. I chose this recipe because of all the great reviews. It's definetly a 'keeper' and I will use it again next year! Everyone thought they were great. I made them with craisins and pecans. Yummy!

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Reviewer:

keebler

Cooking Level: Intermediate

Living In: Murphys, California, USA

Reviewed: Dec. 10, 2010

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. :-)

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7 users found this review helpful