Best 4 Persimmon Cookies Ii Recipes
In the realm of sweet indulgence, there lies a hidden gem that tantalizes taste buds and captivates hearts. Persimmon cookies, with their irresistible soft and chewy texture, burst with a symphony of flavors that will transport you to a culinary paradise. These delectable treats, crafted with the delicate sweetness of persimmons, embody the essence of autumn's bounty. Our collection of persimmon cookie recipes promises an extraordinary journey, offering variations that cater to every palate. From classic drop cookies that exude simplicity and charm to sophisticated creations adorned with decadent toppings, these recipes unlock a world of flavor possibilities. Embrace the magic of persimmons and embark on a baking adventure that will leave you spellbound.
1. Classic Persimmon Drop Cookies: Embark on a culinary journey with these timeless persimmon drop cookies, where simplicity meets flavor perfection. Plump and soft, these cookies showcase the natural sweetness of persimmons, complemented by a hint of warm spices.
2. Persimmon Oatmeal Cookies: Discover a delightful fusion of textures and flavors in these persimmon oatmeal cookies. Chewy oats and gooey persimmon chunks unite in perfect harmony, while a sprinkle of cinnamon and nutmeg adds a touch of warmth and intrigue.
3. Persimmon Chocolate Chip Cookies: Indulge in the ultimate comfort food with these persimmon chocolate chip cookies. The classic combination of chocolate and persimmon elevates these cookies to new heights, creating a symphony of rich and fruity flavors.
4. Persimmon Cream Cheese Cookies: Prepare to be captivated by the decadence of persimmon cream cheese cookies. A tender shortbread cookie base cradles a luscious persimmon cream cheese filling, resulting in a delightful balance of tangy and sweet.
5. Persimmon Ginger Cookies: Ignite your senses with these persimmon ginger cookies, where spicy and sweet intertwine. The warmth of ginger and the natural sweetness of persimmons create a captivating flavor profile that will keep you reaching for more.
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
CRANBERRY PERSIMMON COOKIES
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
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.
Tips:
- To ensure even baking, make sure all ingredients are at room temperature before starting.
- If you don't have a food processor, you can chop the persimmons and walnuts by hand. Just be sure to chop them finely so they blend well into the cookie dough.
- If the cookie dough is too sticky to handle, add a little more flour. Conversely, if the dough is too dry, add a little more melted butter.
- Bake the cookies until the edges are just starting to brown. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them in an airtight container. This will help them keep their soft and chewy texture.
Conclusion:
These persimmon cookies are a delicious and unique treat that are perfect for any occasion. They're easy to make and can be enjoyed by people of all ages. So next time you're looking for a new cookie recipe to try, give these persimmon cookies a try. You won't be disappointed!
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