AUNTIE'S PERSIMMON COOKIES
Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.
Provided by Culinary Envy
Categories Desserts Cookies Drop Cookie Recipes
Time 2h14m
Yield 36
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
- Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
- Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
- Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
- Drop batter onto the prepared baking sheet using a medium cookie scoop.
- Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
- Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
- Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g
AUNTIE'S NO BAKE COOKIES
Everyone knows this recipe but I've found the ingredient to make these cookies over the top. It keeps the texture moist and not grainy. My method for dropping them keeps a nice shape too.
Provided by HeathersKitchen
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Combine sugar and cocoa in a medium sauce pan.
- Whisk in milk and corn syrup.
- Add butter.
- Cook and stir until mixture has boiled for 1 minute.
- Remove from heat.
- Stir in vanilla, peanut butter, oats, and coconut.
- Allow to cool in pan for 10-15 minutes.
- Scoop out with a cookie scoop and drop onto waxed paper. They will keep their shape.
- Allow to cool completely and store in airtight container.
AUNTIE'S PERSIMMON COOKIES
Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.
Provided by Culinary Envy
Categories Drop Cookies
Time 2h14m
Yield 36
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
- Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
- Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
- Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
- Drop batter onto the prepared baking sheet using a medium cookie scoop.
- Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
- Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
- Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g
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
Categories Drop Cookies
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
Nutrition Facts : Calories 851.7, Fat 37.4, SaturatedFat 7, Cholesterol 37.2, Sodium 504.1, Carbohydrate 124.8, Fiber 4.2, Sugar 77.9, Protein 10.9
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