This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!

Lisa

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
60
Yield:
60 cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

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  • Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.

  • Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

148 calories; protein 1.9g; carbohydrates 23.3g; fat 5.9g; cholesterol 6.2mg; sodium 84.4mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2009
The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the paste. They are a keeper and will make them again . Read More
(95)

Most helpful critical review

Rating: 3 stars
12/31/2015
They took a lot longer to cook more like 18 to 20 minutes. They came out well, however if I were to make this recipe again I would add the persimmon pulp in with the wet ingredients and then add the dry ingredients. It was extremely difficult to mix up these cookies the way that it is written. I exchanged half of the white sugar with brown sugar and left out the raisins. Read More
(2)
29 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2009
The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the paste. They are a keeper and will make them again . Read More
(95)
Rating: 5 stars
02/23/2012
WHOA! Making my own raisin paste in the blender was totally worth it! These things are the bomb--their consistency reminds me of my recipe for pumpkin cookies but the flavor is totally different--sweet fruity and I love it! I substituted the shortening w/ 1/2 coconut oil half vegan butter and it worked out fine. Great way to use my persimmons that were getting old:) thx! Read More
(22)
Rating: 5 stars
12/17/2009
Great cookie for adults and children Read More
(21)
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Rating: 5 stars
11/06/2012
THESE COOKIES ARE A LITTLE TASTE OF HEAVEN! I HAVE NEVER TASTED ANYTHING LIKE THEM BEFORE! I FOLLOWED THE RECIPE ALMOST EXACTLY BUT WITH A LITTLE BIT OF CHANGES. I USED MOSTLY ALL ORGANIC INGREDIENTS INCLUDING THE PERSIMMONS AND RAISINS. I ALSO USED BROWN RICE FLOUR INSTEAD OF ALL PURPOSE. WHEN I MIXED EVERYTHING UP THE DOUGH LOOKED LIKE IT MIGHT NEED MORE FLOUR SO I ADDED ABOUT 1/2 CUP OF ALL PURPOSE FLOUR AND ANOTHER 1/2 CUP OF BROWN RICE FLOUR. THE DOUGH WILL BE VERY STICKY. I ALSO ADDED ABOUT A TABLESPOON OF CHOPPED CANDIED GINGER. OH MY GOSH... YOU HAVE GOT TO TRY THESE! THE FLAVOR IS INDESCRIBABLY GOOD BUT I'LL TRY. I WOULD SAY THAT THEY ARE MILDLY SWEET WITH A LITTLE SPICY KICK TO THEM. THIS RECIPE IS DEFINITELY A KEEPER!!! Read More
(10)
Rating: 5 stars
12/19/2012
I used butter instead of shortening; 1/2 Brown Sugar and 1/2 molasses instead of white sugar and added dried cranberries substituted sesame seeds for walnuts and added 2TBSP ginger. Frosted with creme cheese frosting (1 brick of creme cheese 1/2 cup of Amaretto 3TBSp molasses and 1/2 cup of powdered coconut milk. VERY good. Read More
(8)
Rating: 5 stars
07/05/2012
This is a wonderful persimmon cookie recipe. Didn't change anything. Everyone loved them. Even my niece who does not like persimmons loved them! Read More
(7)
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Rating: 5 stars
12/16/2015
I made these with very ripe Fuyu persimmons( 3Cups total increased by 1C). I substituted brown sugar for the white sugar, used butter for shortening,made my own raisin paste (1 recipe of 1 1/2 C of rains soaked in boiling hot water, drain water after 10 min, pureed in mini-chopper- yields 1 C of raisin paste ) used only one cup of raisin paste. Subbed chopped pecans for walnuts, increased amount to 3C. I also added 1 tsp. of cloves along with other spices. Added 2C of dried cranberries. They turned out fabulous, the recipe has been shared with many! Read More
(6)
Rating: 5 stars
11/08/2013
This recipe definitely deserves all the good ratings! The only change I made was to swap raisins for white chocolate chips. The cookie flavor was very good with just the right amount of sweetness. I was a little nervous while mixing in the dry ingredients because it was extremely dry. However once I mixed in the persimmon it suddenly became cookie dough. Now I can't decide if I am willing to share! Read More
(3)
Rating: 5 stars
11/23/2013
I followed the recipe exactly except used half the white sugar - it was perfect. Didn't think I needed so much sugar with the persimmons being sweet and then especially the raisin paste. I always cut sugar in half in all recipes as my husband and I do not like really sweet desserts. These cookies are really good and I will make them again. They are not a crisp cookie but more like a muffin texture but excellent! Read More
(3)
Rating: 3 stars
12/31/2015
They took a lot longer to cook more like 18 to 20 minutes. They came out well, however if I were to make this recipe again I would add the persimmon pulp in with the wet ingredients and then add the dry ingredients. It was extremely difficult to mix up these cookies the way that it is written. I exchanged half of the white sugar with brown sugar and left out the raisins. Read More
(2)
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