These Persimmon Cookies are soft, spiced, and wonderfully old-fashioned — the kind of recipe that comes straight from handwritten cards tucked into a family cookbook. Using ripe Hachiya persimmons (never Fuyu!), these cookies bake up tender, cake-like, and packed with warm cinnamon, nutmeg, and cloves. Add in nuts and raisins, and you’ve got a flavor that tastes like fall and nostalgia wrapped into one perfect cookie.
If you grew up with persimmon trees in the backyard or a grandma who baked these every season… this recipe brings it all rushing back.
Persimmon Cookies
(Mary Smith/Grandma Mullis Recipe)
Ingredients
- 1 cup persimmon pulp
- Pick the Hachiya variety which is oval over the Fuyu variety which is round
- 1 tsp baking soda
- 1 cup white sugar
- Or 1/2 cup white sugar and 1/2 cup of brown sugar
- 1/2 cup of shortening
- 1 egg, beaten
- 2 cups flour
- 1 cup chopped nuts (Walnuts, pecans, etc)
- 1 cup raisins (or dates)
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 350° F.
- In a mixing bowl add permission pulp, baking soda, sugar, and shortening. Beat until creamy.
- Add egg, flour, spices and nuts and raisins/dates.
- Drop by spoonfuls on parchment lined baking sheet.
- Bake 12-15 minutes or until lightly browned, they will be soft when removed from the oven.
- Let cool 5 minutes before removing from the baking sheet.