Grammy Sharon's Persimmon Cookies

Sharon Williams

By
@TeaPotsOn

This recipe is one of our family's holiday favorites! I was introduced to persimmons by my Mother-In-Law during my engagement to her son in 1973. This recipe is different from the one she made since her son (my husband since 1974) and our subsequent 2 daughters, preferred an increase in the spices, raisins, and sometimes walnuts for a zestier flavor. Some prefer them without raisins and/or nuts which is why they are listed as optional. Since persimmons are a seasonal fruit, we puree and freeze recipe portions so we can make and enjoy these scrumptious cookies throughout the winter months


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Serves:

48 cookies

Prep:

15 Min

Cook:

10 Min

Ingredients

4 c
hachiya persimmon pulp, pureed
1 c
butter, softened
2 c
white sugar
2 large
eggs
4 c
flour, all purpose
2 tsp
baking soda
1 tsp
cinnamon, ground
1 tsp
cloves, ground
1 tsp
nutmeg, ground
1 tsp
salt, iodized
3 c
raisins (optional)
3 c
walnuts, broken (optional)

Directions Step-By-Step

1
Wash persimmons. Remove stems. Scoop pulp into a small bowl. Discard peels. Puree pulp and set aside.
2
In a medium bowl cream the butter and sugar until fluffy. Beat in eggs. Add persimmon pulp and mix well.
3
In a large bowl combine the flour, soda, spices, and salt. Add the wet ingredients into the dry. Mix thoroughly.
4
Add raisins and walnuts. Mix well.
5
Line a cookie sheet with parchment paper which eliminates the need to grease. It is not necessary to reline for each dozen. The one sheet is all that is needed for the entire batch.
6
Drop heaping teaspoons of dough for each cookie, flattening them with the back of the spoon.
7
Bake 10 - 15 minutes until tops and bottoms of cookies are a golden brown.
8
Thoroughly cool on cookie racks before storing in sealed containers or baggies. This will eliminate condensation from forming and making cookies soggy.

About this Recipe

Course/Dish: Cookies
Hashtag: #Persimmon