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My review
Persimmon Cookies I
P. Tindall
"These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!"
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Ingredients
servings 214Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 81105 Ratings
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Most helpful positive review
11/24/2000
Since I found it, this has become my family's favorite cookie recipe! I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!
Most helpful critical review
11/23/2008
I used 3 ripe persimmons and the persimmon taste was still too subtle for me. Next time, I will add more. (Update - It might have been the persimmons I bought as I've just cut open one to eat ...
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11/24/2000
Since I found it, this has become my family's favorite cookie recipe! I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!
11/24/2003
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 bount...
12/2/2007
I have to give 5 stars based on hubby; I made these at his request, I had never had a persimmon cookie and probably won't try anymore. :) Not my flavor. But he RAVED about them. 3 of my 5 kids l...
11/23/2008
I used 3 ripe persimmons and the persimmon taste was still too subtle for me. Next time, I will add more. (Update - It might have been the persimmons I bought as I've just cut open one to eat ...
12/5/2006
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 g...
2/12/2008
My step-daughter HATES persimmons, but I couldn't keep these in the kitchen. In an attempt to keep some in the kitchen I told her they were made with persimmons...she laughed and wouldn't belie...
11/21/2007
I used Splenda instead of sugar resulting in excellent cake like cookies.
11/24/2001
The best persimmon cookies ever! I used walnuts as the recipe indicated - excellent! The spicing is excellent as well.