-
-
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!"
Added to shopping list.
Go to shopping list.
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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 82106 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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.