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My review
Persimmon Raisin Cookies
6
Lisa
"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!"
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Ingredients
32 m servings 148Original recipe yields 60 servings (60 cookies)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- 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.
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Reviews
Read all reviews 2627 Ratings
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Most helpful positive review
12/8/2009
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 past...
Most helpful critical review
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...
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12/8/2009
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 past...
2/22/2012
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 differen...
11/6/2012
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 INGRE...
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 ...
7/5/2012
This is a wonderful persimmon cookie recipe. Didn't change anything. Everyone loved them. Even my niece who does not like persimmons loved them!
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/...
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 alwa...
11/8/2013
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 sweet...