Best 2 Aunties Persimmon Cookies Recipes

Welcome to the world of delightful persimmon cookies, where flavors dance on your tongue and memories are made with every bite. These delectable treats, lovingly crafted by Auntie, are not just any ordinary cookies; they are culinary masterpieces that capture the essence of comfort and joy. Auntie's collection of persimmon cookie recipes is a testament to her culinary expertise, offering a diverse range of flavors and textures that cater to every palate. From the classic Persimmon Cookies that burst with the natural sweetness of ripe persimmons to the delectable Chocolate Chip Persimmon Cookies that combine the richness of chocolate with the fruity goodness of persimmons, each recipe promises a unique sensory experience. Whether you prefer the chewy goodness of the Oatmeal Persimmon Cookies or the crispy crunch of the Persimmon Shortbread Cookies, Auntie's recipes have got you covered. And for those who love a touch of spice, the Persimmon Ginger Cookies will surely tantalize your taste buds with their warm and zesty flavor. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with Auntie's persimmon cookie recipes. Each bite is a testament to the love and passion that Auntie pours into her creations, making these cookies perfect for sharing with loved ones or enjoying as a special treat for yourself.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIMMON COOKIES I

Persimmon Cookies I image

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

Ingredients

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

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 SPICE COOKIES

Persimmon Spice Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield about 30 cookies

Number Of Ingredients 15

Ingredients

2 very ripe Fuyu persimmons, peeled, seeded and diced
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2/3 cup golden raisins
1 1/4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons finely chopped pistachios

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.

Tips:

Make sure your persimmons are ripe. Ripe persimmons should be soft to the touch and have a deep orange or red color.
To easily remove the persimmon skin, cut a shallow X in the top of the persimmon and place it in boiling water for 1-2 minutes. The skin should then easily peel off.
If you don't have ripe persimmons, you can use dried persimmons instead. Just be sure to soak them in hot water for 15 minutes before using.
These cookies can be made ahead of time and frozen for up to 2 months. Simply thaw them at room temperature before serving.

Conclusion:

Auntie's Persimmon Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture and sweet and tangy flavor, these cookies are sure to be a hit with everyone who tries them. So next time you have some ripe persimmons, be sure to give this recipe a try!