This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Ruth
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream together the shortening and sugar. Add egg and vanilla; mix well.

  • Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.

  • Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.

  • Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts

87.1 calories; 1.2 g protein; 12.6 g carbohydrates; 3.9 mg cholesterol; 44.5 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first but after I added the pulp my worries were completely gone. The cookies came out wonderful! This was my first recipe of this kind and it was a success. Consider this recipe. The flavor and texture are superb! Read More
(92)

Most helpful critical review

Rating: 3 stars
12/14/2010
I doubled the recipe the recipe was too wet - more like cake batter so I had to add a little more flour and a little more baking powder. It could be because the persimmons were too ripe? I also substituted craisins. I chilled the dough a bit to make it easier to use. The resulting cookie is DELICIOUS! However the cake like texture may be off-putting to others. I think instead of cookies this would make an excellent bread or muffin recipe. As it is the cookies are very much like muffin tops.:-) Read More
(10)
85 Ratings
  • 5 star values: 60
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2003
I was a little worried at first because the mixture wasn't creaming. I am so used to adding all of the wet ingredients first but after I added the pulp my worries were completely gone. The cookies came out wonderful! This was my first recipe of this kind and it was a success. Consider this recipe. The flavor and texture are superb! Read More
(92)
Rating: 4 stars
02/07/2007
Great cookie! I made it for the first time last weekend for a Super Bowl party. I veganized the recipe first by substituting Earth Balance for the shortening turbinado sugar for the white sugar 1 TBS ground flaxseed with 3 TBS water for the egg and whole wheat flour for the A/P flour. I also drizzled icing over the cookies after baking: organic powdered sugar dissolved with a small amount of almond milk until thick but not too runny. Put into a small ziploc cut a tiny hole in a corner and drizzle icing over the cookies. Allow to set before serving. The cookies came out moist fluffy and not overly sweet. Everyone was impressed vegetarian and meat-eaters alike. I'd definitely make these again! Read More
(72)
Rating: 5 stars
11/17/2004
These are delicious! We couldn't stop eating them. The only change I made was to substitute orange-flavored Craisins for the raisins. These cookies are moist and perfectly spiced. Might try with a little lemon glaze next time. Thanks for the keeper Ruth! Read More
(60)
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Rating: 5 stars
11/10/2003
Quick & easy recipe to do and it is are the best persimmon cookie I have ever tasted. Whole family loved them. Read More
(32)
Rating: 5 stars
11/04/2010
Delicious! Made two batches... Followed Basic Recipe but added a drizzle of Fresh Lemon Icing...Yum! The citrus soooo compliments the Craisins I used instead of raisins. They don't really spread much so i pushed them down a bit with a fork dipped in sugar so that they were of even thickness. (Dough was very sticky is why the fork had to be dipped in sugar) Used a pretty big cookie scooper...probably like a 3-4 TBSP scoop...so they took about 17 min to cook. they kind of looked like smallish scones...but very tender and moist inside. I like a chubby thick cookie instead of flat ones...so for me they were perfect in size shape and texture...will definitely be making again! Actually tomorrow i will make 2 more batches cause todays are all gone! Can't wait to share them with even more people! =))).. Read More
(26)
Rating: 5 stars
12/10/2010
This is a wonderful recipe and the cookies are delicious. After reading reviews, I used butter instead of shortening, but I also exchanged the raisins to little pieces of force ripend persimmon. This change made them truely "persimmon" cookies. Persimmons can be force ripend by putting them stem (still intact) side down on a cookie sheet lined with paper towel, and pouring just enough whiskey to moisten the whole paper towel. Place all in a plastic bag and seal for one week. Persimmons will be firm, but sweet. Delicious!!! Any whiskey will do, I go for the cheap stuff. Read More
(22)
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Rating: 5 stars
11/22/2008
OMG!!! These are the best. I've never tasted persimmon until today when a friend of mine gave me some Hachiya type after having me taste the Fuyu type yes I did some research. I didn't add the nuts as my husband can not have them and instead of using raisins I used craisins (cranberry raisins)pretty sweet. Also I used butter instead of shortening... again OMG. These are definately going to the cookie exchange this year! Read More
(19)
Rating: 5 stars
12/10/2006
This recipe was good I cut the recipe in half and used 1 egg white and a little less than 1/2 cup of finely grated walnuts. The cookies turned out nice but you can t really taste the persimmon at all... I ve never had persimmon cookies before to compare but i had some persimmons i needed to get rid of... One thing I will add though is that the spoonfuls of dough bake out as they are so i would suggest flattening them before baking... Other than that quite a good use for an otherwise useless fruit (IMO).:) thx for the recipes and previous reviews... Read More
(18)
Rating: 5 stars
11/30/2006
I used almonds as the nut 1/2 white flour 1/2 wheat splenda for the sugar and vegetable oil instead of shortening...they didn't really flatten out much after they were dropped onto the cookie sheet but they were still delicious little bites of spicey fruit! I love these cookies. Read More
(17)
Rating: 3 stars
12/14/2010
I doubled the recipe the recipe was too wet - more like cake batter so I had to add a little more flour and a little more baking powder. It could be because the persimmons were too ripe? I also substituted craisins. I chilled the dough a bit to make it easier to use. The resulting cookie is DELICIOUS! However the cake like texture may be off-putting to others. I think instead of cookies this would make an excellent bread or muffin recipe. As it is the cookies are very much like muffin tops.:-) Read More
(10)