PERSIMMON COOKIES
A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and pecans. A perfect soft and moist cookie to make during the holidays!
Provided by Jessica Gavin
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Set the oven rack to the middle position. Heat to 325°F (163ºC).
- Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
- Add the egg and mix on medium speed until combined.
- Add 1 cup of persimmon pulp purée and mix until combined.
- Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.
- Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.
- Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.
- Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.
- Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.
Nutrition Facts : Calories 147 kcal, Carbohydrate 29 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 86 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 0.13 g, ServingSize 1 serving
PERSIMMON OATMEAL COOKIES
A great fall cookie but can really be enjoyed any time of the year if there's a supply of persimmon pulp in the freezer!
Provided by Pamela van Bloois
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
- Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
- Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.
- Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 25.2 g, Cholesterol 27.1 mg, Fat 8.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 220.9 mg, Sugar 9 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.
PERSIMMON SPICE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 30 cookies
Number Of Ingredients 15
Steps:
- Puree the persimmons in a mini food processor or blender until smooth; set aside.
- Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
- Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.
MEMO'S PERSIMMON COOKIES
My grandmother's recipe, a little cakey. We eat them plain, but you might prefer them topped with Caramel Frosting or Cream Cheese frosting. Haven't made this in a while, so I'm estimating the yield. Family Note: Memo is Mom-Mom's mother.
Provided by laurenpie
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease cookie sheet.
- Pulp the persimmons in the blender. Mix 1 cup pulp with baking soda, set aside. Cream shortening with brown sugar, then beat in egg. Sift dry ingredients, add to creamed mixture and mix well. Fold in pulp, raisins and walnuts. Scoop and drop onto greased cookie sheet.
- Bake for at 350 degrees for 9-10 minutes.
Nutrition Facts : Calories 177.7, Fat 7.7, SaturatedFat 1.5, Cholesterol 8.8, Sodium 108.8, Carbohydrate 26.4, Fiber 1, Sugar 15, Protein 2.4
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
PERSIMMON COOKIES II
This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
Provided by Bonnie
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
- Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
- Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g
PERSIMMON COOKIES III
Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.
Provided by MARY ANN PUTMAN
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 5.9 g, Cholesterol 2.6 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 28.5 mg, Sugar 2.8 g
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