Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.

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Recipe Summary

prep:
30 mins
cook:
14 mins
additional:
1 hr 30 mins
total:
2 hrs 14 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Glaze:
Decoration:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.

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  • Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.

  • Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.

  • Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.

  • Drop batter onto the prepared baking sheet using a medium cookie scoop.

  • Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.

  • Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.

  • Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.

  • Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

Cook's Note:

You can use any type of nuts for this recipe.

Nutrition Facts

178 calories; protein 1.9g 4% DV; carbohydrates 27g 9% DV; fat 7.6g 12% DV; cholesterol 14mg 5% DV; sodium 104.9mg 4% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/22/2017
I had never tried persimmons in any form before these cookies. The recipe was well received and the cookies disappeared fast...but a few things of note of the recipe as written... the glaze is not a glaze it's icing. it is way way to thick to drizzle on anything nor did it harden. I didn't do any of the fancy decorating just good cookies and tasty icing was fine with us Read More
(2)
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