Grandma’s Persimmon Cookies
This popular persimmon cookies recipe is awesome with a cold glass of milk. When Fall arrives and persimmons plentiful, make a batch of these to share !
Persimmon Cookies Recipe
This is an open letter of apology to all the mothers of those who work in the service industry. There is no substitute for the absence of hugs and shared holiday meals. There is no explanation which will ease your hearts of our absence.
There are many of us married to the service industry, in one form or another. For me, it was first began in the restaurant industry. With pride and a slight sneer, I’d agree in Bourdain’s description of the people filling the ranks of restaurant workers as being the misfits and underbelly of society. We live our lives counter-current to “normal” society, often never feeling like we completely fit in anywhere except amongst our fellow deviants.
Pretty inspiration for our Persimmon Poem
Now that Diane and I are working together through the holidays at our portrait studio, the joy comes from seeing our craft bring tears to the moms and grandmas for whom their family has gathered together from their scattered daily lives to capture a moment.
It is easy for us to justify the 16 hour days, the sacrificing of our own holidays, and the removal from “normal” society in the face of such preciousness. By the time Christmas finally arrives we are exhausted, weary of people in general, and glad to turn another year. However, there is a glow in our hearts remembering and imagining the faces of our clients’ moms.
Which is all fine and dandy for us, but there is collateral damage. Our own families. Particularly the moms. Dads always seem to understand and accept in their own quiet ways, but it is hard on the moms. They accept our apologies and belated hugs with grace and love, but it really isn’t fair. My mom never complains about our distant holidays, but I can see it. Behind the Skyped greetings and cyber hugs, it is hard.
I’m not sure if this recipe is a consolation or more of an atonement. This recipe was one of my mom’s favorites made by Grandma. I’m tossing it up into the winds of our cyber world so it can scatter its seeds, never to be lost. Best made from home grown persimmons which were raised with love.
-Todd
More Terrific Persimmon Recipes :
Simply Recipes – Persimmon Cookies with Orange Glaze
David Lebovitz-Persimmon Bread
101 Cookbooks – Wheat Berry breakfast bowl with persimmons
Persimmon Cookies Recipe
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) sugar
- 1 egg
- 1 teaspoon (5ml) baking soda
- 1 cup (260g) persimmon pulp
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1 cup (145g) raisins
- 1 cup (120g) chopped nuts
Instructions
- Preheat the oven to Bake at 325°F. Grease or line a sheet pan with parchment paper.
- Cream butter and sugar together until light and fluffy. Add egg, and then add persimmon pulp and baking soda. Mix well (the mixture will still be a bit clumpy).
- In another bowl combine flour, salt, cinnamon, nutmeg, and cloves and whisk together by hand until well combined, about 30 seconds. Stir the dry mixture into the wet ingredients until just combined. Stir in the nuts and raisins. (Chilling the cookie dough at this point will help give fluffier cookies.)
- Drop spoonfuls of the dough onto the prepared sheet pan. Keep cookies small and far apart as they spread out.Bake for 15-18 minutes or until set and light golden around the edges. Allow to cool and serve.
Great! Used 3/4 cup raisins & 1/4 c crasins, frozen/thawed/persimmons with skins (scissor snipped in cup), 1/2 c sugar in dough and 3/4 C sugar in a bowl to shake heaping teaspoons of dough, baked 18 min on parchment. Made about 3 dozen
Love this recipe, and your story. I have made this twice with frozen pulp from Very ripe Fuyu persimmons from my tree. I had to sub gluten free flour- and still- these were a hit! Made some without any fruit or nuts, and have used golden raisins in a batch, and dried cranberries and chopped dried apricots in another. Yum!
Wow your additions sound great! Thanks for much for sharing, Shari. Have a great day.
Wonderful cookies! I used chocolate chips, raisins, and pecans. Thank you for sharing a great persimmon cookie recipe. It was a perfect way to use up the last few persimmons of the season.
I made this recipe yesterday for my family and they LOVED them! I had muffins in mind so I substituted oil for the butter and added about 1/2 cup of milk. I made a dozen muffins and baked the rest of the batter in a bread pan. Thank you for the smiles I received. They made my day!
Made these today. Used black walnuts and dried cranberries. Didn’t refrigerate the dough and they turned out great. Fantastic and thank you!
Hello 🙂 Tank you for sharing such a precious recipe; personally I love persimmon but don’t know many recipes which include them, so I’m happy to learn about this one 🙂 Best r.
Fuyu Persimmons or Hachiya?
If Hachiya, do you wait until they are very very ripe?
I would think this would be the very first thing you address.
Great recipe, have a load of persimmons here which ripened all together so need to use them for something and thought I’d look online for a recipe. Just curious how long you’d chill the mixture?
What is the quickest way to ripen persimmons for baking cookies…Thanks
I couldn’t stop eating the dough. I used 1tbsp each of soy flour and water for an egg substitute. I puréed the pulp after I peeled the skin off using a peeler. Mine didn’t spread flat. They stayed big like little cakes. Really good flavor.