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
NANA'S PERSIMMON COOKIES
When I was a little girl, my sweet Portuguese Grandmother used to make these moist and delicious cookies for my two brothers and me. We always looked forward to eating them, and it was such a special treat. To this day when I bake these cookies the wonderful aroma brings me right back to grandma's kitchen. Such fond memories that...
Provided by Genny Miller
Categories Cookies
Time 45m
Number Of Ingredients 14
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.
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.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
PERSIMMON COOKIES I
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
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 COOKIES III
Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.
Provided by MARY ANN PUTMAN
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 5.9 g, Cholesterol 2.6 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 28.5 mg, Sugar 2.8 g
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 :
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