Aunties Persimmon Cookies Recipes

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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

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

AUNTIE'S PERSIMMON COOKIES



Auntie's Persimmon Cookies image

Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.

Provided by Culinary Envy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 2h14m

Yield 36

Number Of Ingredients 21

1 ½ cups persimmon pulp
1 teaspoon baking soda
½ cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup chopped pecans
1 cup golden raisins
1 cup confectioners' sugar
¼ cup maple syrup
1 tablespoon melted butter
½ teaspoon vanilla extract
⅛ teaspoon salt
2 green belt candy strips
1 cup white chocolate chips
1 teaspoon shortening (such as Crisco®)
36 red candy-coated chocolate pieces (such as M&M's®)

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.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g

PERSIMMON COOKIES



Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 15

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

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 II



Persimmon Cookies II image

This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Provided by Bonnie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g

AUNTIE'S PERSIMMON COOKIES



Auntie's Persimmon Cookies image

Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.

Provided by Culinary Envy

Categories     Drop Cookies

Time 2h14m

Yield 36

Number Of Ingredients 21

1 ½ cups persimmon pulp
1 teaspoon baking soda
½ cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup chopped pecans
1 cup golden raisins
1 cup confectioners' sugar
¼ cup maple syrup
1 tablespoon melted butter
½ teaspoon vanilla extract
⅛ teaspoon salt
2 green belt candy strips
1 cup white chocolate chips
1 teaspoon shortening (such as Crisco®)
36 red candy-coated chocolate pieces (such as M&M's®)

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.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g

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