Persimmon Cookies

November 16, 2009 at 12:58 pm 1 comment

I can’t think about this recipe for persimmon cookies without thinking of the home where I grew up and especially our persimmon tree. I have vivid memories of how it looked in the late fall on a landscape devoid of color. The leafless tree stood out against a drab backdrop. Its blazing orange fruit dangling on its branches like holidays bulbs hung from a Christmas tree.

persimmon tree

When I was a child I never paid much attention to the tree with the strange looking, orange fruit. I had tried to eat an unripe persimmon once. Once. It was a lip puckering experience that I never want to repeat. However, I overcame my fear when I tasted my mom’s persimmon cookies.

Persimmon Cookies

1 cup sugar

1/2 cup shortening

1 egg

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Hachiya persimmon pulp(see below)

1 cup raisins, I prefer golden

1 cup walnuts, optional

Oven Temperature: 375 degrees

Combine all of the dry ingredients in a medium bowl and set aside. Cream together the shortening and the sugar in the bowl of an electric mixer. Add the egg, beat until well combined on medium speed. Add the dry ingredients and the persimmon pulp alternately to the shortening mixture. Mix until combined. Add raisins and nuts. Stir on low speed. Drop by tablespoonfuls on to a greased cookie sheet. Bake for 15-18 minutes or until golden brown around the edges.

Persimmons: There are two different type of persimmons. The Hachiya which is predominantly used for baking and the Fuyu for eating. When you are selecting the Hachiya persimmon make sure that it is very soft. If there is any firmness at all freeze them for a couple of days. When they thaw they will be soft enough to use. In order to puree the pulp pull the green blossom off the top of the persimmon and scoop the contents into a food processor or blender. Feel through the pulp for any seeds, remove and process the persimmon pulp until smooth. For this recipe use 4 persimmons.


Entry filed under: Dessert, Recipes. Tags: , , , , , .

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1 Comment Add your own

  • 1. Brett  |  November 16, 2009 at 11:54 pm

    They are very tasty. So when are you going to make them?


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