Happy Saturday, friends! Our weekend began with a light rainstorm around 6:00am so since I was up early letting Yoda outside, I just happened to come back into the kitchen and check my four persimmons and… They were soft and ripe!!! A perfect morning to bake some persimmon cookies… :)’
Persimmon Cookies Recipe
Ingredients:
1 cup sugar
1 egg
2 cups all-purpose flour AND 1 tsp. baking powder (***I used 1 cup bran + 1 cups all-purpose flour in this batch. The bran gives a nice texture to the cookie.)
1 stick butter
1 tsp. vanilla
1 cup of persimmon pulp ~ grind skin and insides of persimmon in blender (cut off leafy tops and compost them). *** 4 persimmons makes about 2 cups of pulp
1/2 tsp. baking soda in pulp (set aside after blending together)
1/2 tsp. cinnamon
1/2 tsp’s of ground nutmeg, cloves, ginger, and salt
1 cup raisins or nuts (***I used both chopped pecans and golden raisins)
optional: 1 cup chopped dates
***This recipe doubles well and cookies can be frozen unbaked or baked.
Instructions:
Blend persimmon pulp with 1/2 tsp. baking soda per cup of pulp until creamy; set aside. Cream sugar and butter together, scraping sides and bottom to mix well. Add in the egg(s), vanilla, and pulp mixture – mix well creaming this wet mixture.
Add dry ingredients – flour(s) and blend well, then add in fruits and chopped nuts. Mix just until blended.
Drop by teaspoon/scooper onto greased cookie sheet or parchment paper. Cook slowly at about 325 deg. F to 350 degrees until golden brown on top. ***I cooked these at 335 deg. for 18 – 21 minutes. Cookies will spring back but should be thoroughly cooked on the bottoms. Add more time as necessary and begin checking at 12 minutes when using higher temps. Enjoy!!!
I shared on Instagram today that my first fiancé’s mother, Belle, would bake these cookies for me a lot back in the early 1980’s. I am so glad I wrote down the recipe from her collection! And these cookies today turned out just as I remembered them… YUM!
I added chopped pecans and golden raisins and they add a nice flavor and crunch to these chewy cookies. :)’
While each batch of cookies baked, I watched garden shows on the tele… I found Bunny Guinness recently and really like her landscaping! She is really good and creates massive landscapes for her clients across the UK. This is her home’s north garden sitting area. Just lovely!
Needless to say, today’s cookies aren’t going to last very long…
Now I wish I’d bought more persimmons! Lol!!! 😉
Enjoy this recipe,
Barb 🙂
Hi Barb,
This is something I never heard of but they look great. I never had a Persimmon.
Cindy
I’m confused about the flour? You call for two cups. However, when you suggested one cup of bran and three cups of flour? Are you making a double batch? I want to try they look yummy. Thank you.
Linda
I do double the recipe and just corrected it. It is indeed 1 cup of each when I made this particular batch. Thank you! 💕😊
How much is a stick of butter? 1/2 cup of butter.
Tganks.
Hi, Tori! Yes, 1/2 cup or 113 grams. Pulled out a stick to check for you. Enjoy making these persimmon cookies! They are delicious. 🍪
These were really good. I edited slightly. First I realized I didn’t have any nutmeg on hand so I added more cinnamon and an extra tsp of ginger. I also opted for no nuts but added in about 1/2 cup of diced dried pineapple. Next time I may make with more pineapple than raisins as it really added to the flavor.
Sounds really good with the alterations, Jaime! Enjoy and happy Christmas season to you and your family!! Hugs, Barb ☃️💕
Thank you for this recipe! We just moved to east TX and have numerous native persimmon trees. I’m looking forward to sharing these wonderful cookies with family.
I’m so glad! Enjoy this recipe, Deanna!! We have a pecan in our front yard here in North Texas. Welcome to Texas!!! Christmas hugs, Barb Chapman 🎄