Dessert - Persimmon Cookies recipes

Author: George Guglielmi  

Recipe listed is the original recipe. If you haven't tried persimmon cookies, it's time to add them to your Christmas cookies rotation.

Persimmon Cookies Recipe

Persimmon Cookies Recipe
These are a gloriously soft, moist cookie. This recipe is as written from my grandmother's recipe card, with the mere addition of grams added for ease in measurement. Cranberries would be an excellent substitute for the raisins and chocolate chips are another great addition, both requests from Mom. She passed this on to me with the side note: " ****** from my mom's very old recipe box****** ". The batter would likely make excellent muffins or as a cake layer. Dough freezes well.
Provided by: Todd + Diane
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 36 servings
Cuisine: Fruit,Garden Recipes,Oven
Number of ingredients: 12
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) sugar
  • 1 egg
  • 1 teaspoon (5ml) baking soda
  • 1 cup (260g) persimmon pulp
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1 cup (145g) raisins
  • 1 cup (120g) chopped nuts
  • Trans Fat: 1 g
  • Calories: 115 kcal
  • Carbohydrate: 17 g
  • Protein: 2 g
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 11 mg
  • Sodium: 67 mg
  • Fiber: 1 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to Bake at 325°F. Grease or line a sheet pan with parchment paper.
  2. Cream butter and sugar together until light and fluffy. Add egg, and then add persimmon pulp and baking soda. Mix well (the mixture will still be a bit clumpy).
  3. In another bowl combine flour, salt, cinnamon, nutmeg, and cloves and whisk together by hand until well combined, about 30 seconds. Stir the dry mixture into the wet ingredients until just combined. Stir in the nuts and raisins. (Chilling the cookie dough at this point will help give fluffier cookies.)
  4. Drop spoonfuls of the dough onto the prepared sheet pan. Keep cookies small and far apart as they spread out.Bake for 15-18 minutes or until set and light golden around the edges. Allow to cool and serve.
Notes: Grandma B's Persimmon Cookies, How to make Grandma B's Persimmon Cookies · Preheat oven to 350°. · In a large bowl combine the flour, cinnamon, cloves, nutmeg, baking soda and

How to make Persimmon Cookies

Here's a helpful step-by-step recipe guide on making delicious permission cookies. This
Duration: 5:39

How to make Persimmon Cookies | Galletas de caqui o persimo

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Persimmon Cookies Recipe

Persimmon Cookies Recipe It's one of the best loved wild fruits found in Missouri. And we Duration: 1:14

Persimmon Cookies

Persimmon Cookies
The perfect cookies for the holiday season and a great way to use up persimmons!
Provided by: Maria Lichty
Total time: 32 minutes
Cook time: 12 minutes
Prep time: 20 minutes
Cuisine: American
Number of ingredients: 16
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup persimmon pulp, from 2-3 persimmons
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, optional, we omitted
  • 1 cup raisins
  • 2 cups confectioners’ sugar
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • Calories: 140 kcal
  • Carbohydrate: 24 g
  • Protein: 2 g
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 11 mg
  • Sodium: 66 mg
  • Fiber: 1 g
  • Sugar: 12 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
  3. In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
  4. Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
  5. To make the orange glaze, in a medium bowl, combine the confectioners’ sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.
Notes: Grandma Elsie's World-Famous Persimmon Cookies, Preheat the oven to 375°F. In a large mixing bowl, beat the persimmon pulp, soda, sugar, and butter until creamy. Beat the

Persimmon Cookies

Persimmon Cookies
This is the best persimmon cookie recipe. These cookies are made with fresh persimmon pulp and holiday spices. They're soft, not too sweet, and just the right amount of spice. If you haven't tried persimmon cookies, it's time to add them to your Christmas cookies rotation.
Provided by: Laura Reigel
Total time: 24 minutes
Cook time: 14 minutes
Prep time: 10 minutes
Yields: 32 servings
Cuisine: American
Number of ingredients: 12
  • 1 cup Sugar
  • 1 cup Unsalted butter (softened)
  • 1 egg
  • 1 cup Persimmon pulp
  • 1 cup Raisins
  • 1 cup Walnuts (chopped)
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ¼ tsp Kosher salt
  • ½ tsp Ground cloves
  • ½ tsp Ground cinnamon
  • Serving Size: 1 cookie
  • Carbohydrate: 19 g
  • Protein: 2 g
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 20 mg
  • Sodium: 57 mg
  • Fiber: 1 g
  • Sugar: 6 g
  • Calories: 152 kcal
How to cook:
  1. Preheat your oven to 350℉
  2. In a medium bowl combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.
  3. In a mixing bowl cream the sugar with the butter until it's light and fluffy.
  4. Add the egg and beat again.
  5. Mix in the persimmon pulp, nuts, and raisins.
  6. Add the flour mixture and mix until the flour is combined. Do not over mix.
  7. Drop by the spoonful onto a parchment-lined baking sheet.
  8. Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color.
  9. NOTE: Oven temperatures vary so make sure to check on these.
Notes: Persimmon Cookies II Recipe, This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Persimmon Cookies

After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
Provided by: cookiedog
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 13
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1 cup persimmon pulp
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1 cup raisins
  • 1 cup walnuts or 1 cup pecans
  • powdered sugar
  • Calories: 851.7 calories
  • Fat: 37.4 grams
  • Saturated Fat: 7 grams
  • Cholesterol: 37.2 milligrams
  • Sodium: 504.1 milligrams
  • Carbohydrate: 124.8 grams
  • Fiber: 4.2 grams
  • Sugar: 77.9 grams
  • Protein: 10.9 grams
How to cook:
  1. In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
  2. Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
  3. Combine dry ingredients with persimmon mixture and blend well.
  4. Add raisins and nuts.
  5. Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
Notes: BEST Persimmon Cookie Recipe, Cream together sugar, butter and egg until light and fluffy. · Prepare the dry ingredients - flour, allspice and salt. · Take the persimmon pulp
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