Best 20 Persimmon Cookies Recipes

PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

PERSIMMON SPICE COOKIES

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.

PERSIMMON COOKIES

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 COOKIES II

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.

CRANBERRY PERSIMMON COOKIES

Steps:

• Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

NANA'S PERSIMMON COOKIES

Steps:

• 1. Mix together sugar, butter, persimmon, egg, and vanilla.
• 2. Sift dry ingredients in separate bowl: Flour, cinnamon, nutmeg, all spice, cloves, baking powder, baking soda, and salt.
• 3. Add dry ingredients to sugar, butter, pulp from persimmons, egg, and vanilla mixture. Fold in nuts. Drop by rounded spoonfuls of cookie dough on a lightly greased cookie sheet. Or use parchment paper. Bake at 350 for 15-20 minutes.

AUNTIE'S PERSIMMON COOKIES

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.

LOW CARB PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheet or use parchment paper.
• Peel and stem the persimmons then process them in food processor or blender.
• Blend all dry ingredients together. Beat in eggs and persimmon pulp.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
• Options: Add chocolate chips, nuts or/and raisins as desired.

OATMEAL RAISIN PERSIMMON COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cover raisins with water in a small saucepan and boil them until they are soft; drain.
• In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
• Beat well.
• Add the flour, salt, and soda.
• Beat again and stir in the raisins, persimmons (or apricots), and oats.
• Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
• Cool cookies before removing them from the baking pan.

PERSIMMON RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
• Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY PERSIMMON COOKIES RECIPE

Steps:

• Melt butter and mix with brown sugar, pulp, and egg together.
• Add salt, vanilla extract and cinnamon, mix well.
• Add flour, nuts and raisins and the sourcream, mix well.
• Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
• Add nonfat milk. Mix well.
• Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.

GLAZED PERSIMMON COOKIES

Steps:

• Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
• Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
• Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
• Preheat oven to 375°F When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
• When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.

PERSIMMON - RAISIN COOKIES

Steps:

• Cream butter, gradually add sugar, beating well.
• Add eggs and beat well.
• Combine flour, spices and salt-add to creamed mixture.
• Mix well.
• Combine persimmon pulp and baking soda; stir well and add to creamed mixture.
• Stir in raisins and pecans.
• Drop dough by tablespoons onto greased cookie sheets.
• Bake at 350ºF for 12 to 15 minutes or until done.
• Usually yields about 3 dozen.

PERSIMMON COOKIES IV

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

PERSIMMON COOKIES

Steps:

• 1. Preheat oven 350 degrees Mix all ingredients together in a large bowl, place on a greased cookie sheet in spoonfulls, bake 15 to 20 min dont over bake !! Enjoy!
• 2. I use a cone shaped colander and wood pestle to remove the pulp from the persimmons.

PERSIMMON DATE DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, and salt together in a bowl.
• Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
• Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
• Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

GRANDMAS PERSIMMON COOKIES

Steps:

• 1. Add 1 teaspoon baking soda to the persimmon pulp and set aside.
• 2. In a bowl cream sugar's and butter together add Vanillia nuts,raisins and flour beaten egg and the pulp mixture. Mix lightly
• 3. Then add salt cinnamon cloves and nutmeg and mix together with the other ingredients well.
• 4. drop cookies by tablesspoons on a greased baking sheet bake at 350 degrees for about 12 mins .Do not over cook you want cookies to be chewy not hard.
• 5. You will need to get the large persimmons Hachiya Persimmon they produce alot of pulp and have a good taste the small persimmons will not have enough pulp and will be bitter.I get my persimmons when in season at a Organic market or a Farmers market.

PERSIMMON CAKE (OR COOKIES)

Steps:

• 1. Mix persimmon with baking soda and set aside. Cream shortening, sugars and eggs together. Add milk to persimmon mixture and mix well. Mix flour and baking powder together in a seperate bowl. Add to persimmon mixture and mix well. Add creamed mixture and mix well. Mix in nuts. Bake at 350 degrees for 30 minutes or until done. Note: If doing cookies, drop by spoonfuls onto nonstick baking sheet and cook until done (probably 10-12 minutes).
• 2. For cake frosting: When cake has cooled, put all ingredients, except vanilla, in a double boiler and beat for 7 minutes, or until peaks form. Remove from heat and add vanilla. Beat until cool and thick. Frost cake.

PERSIMMON COOKIES

Steps:

• 1. Preheat oven to 350 degrees F (180 degrees C) 2. Dissolve baking soda in persimmon pulp and set aside 3. Sift flour, spices and salt together, set asside. 4. Cream together butter and sugars until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins. 5. Drop by teaspoonfuls onto buttered cooke sheet. Bake for 11-12 minutes.

PERSIMMON COOKIES I

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.