Old fashioned Persimmon Cookies are sweet and delicious. Baked with spices, with nuts, cranberries and drizzled with white chocolate – these cookies will be Santa’s favorite this holiday season! The aroma of the cookies baking will fill your home with holiday spirit!
Now I’ve talked about persimmons before, have you tried them yet? Persimmons are bright orange in color and are round or oblong. Hachiya is used to make cookies, jam and pudding and must be cooked. Fuyu can be eaten raw and are bright and crunchy. Persimmon jam was my Grandma’s favorite and I’d often make a batch and send to her at Christmas time.
Here is a picture of persimmons – this is one I took at the grocery store. The round shaped persimmons on the top (Fuyu) are eaten raw. The oblong ones (Hachiya) on the bottom need to be cooked before eating and the flesh is ripe when the persimmon feels very soft and squishy. I know, I know – it’s the opposite of what you’d think! So to cook with this ingredient you need to purchase them and leave them on the counter a couple days in advance to ripen.
When the flesh is soft, simply cut off the stem and squeeze the pulp into a bowl. Though I’m not an expert on persimmons, there is a ton of great information out there. If you want to learn more, click on this link – this is the most informative website I’ve found.
Ok – now that we’ve gotten the education outa the way, let’s get to baking these cookies ok?
This recipe is a combination of Dan’s Grandma Bertha and an update I’ve given them over the last couple of years. I’ve jealously guarded this recipe, but hey – it’s time to share it with you! 😀
Persimmon cookies are easy to make you’ll need sugar, butter and an egg. You’ll cream this together until light and fluffy. White that is creaming together, prepare the dry ingredients – flour, allspice and salt. Take one cup of persimmon pulp and mix it with a teaspoon of baking soda.
Add the persimmon mixture to the butter/sugar and cream together again. Next add the dry ingredients. When this is thoroughly mixed together add the cranberries, nuts and white chocolate.
Drop the dough onto a cookie sheet and bake in the preheated oven until the cookies are golden brown. If desired drizzle with some additional white chocolate when cooled. In addition I topped them with some beautiful sprinkles to make them extra pretty!
Old fashion Persimmon Cookies are sweet and delicious. Baked with nutmeg, chocked full of nuts and cranberries and drizzled with with white chocolate these cookies will be Santa's favorite this holiday season!
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 2 cups flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 cup persimmon pulp
- 1/2 tsp baking soda
- 1 cup dried cranberries
- 1 cup walnuts
- 1/2 cup white chocolate chips plus additional for drizzling
Preheat oven to 375
Cut the top off the persimmon and squeeze the pulp into a measuring cup. You'll need 1 cup pulp, this is about three ripe persimmons. Sprinkle with baking soda, set aside.
Add the sugar, butter and egg to a mixing bowl. Cream this together until light and fluffy.
Mix together the flour, allspice and salt. Mix into the butter/sugar mixture until well combined.
Stir in the cranberries, walnuts and white chocolate chips by hand.
Drop by spoonfuls onto a greased baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown.
Allow to cool, drizzle with additional melted white chocolate if desired.
Here’s another delicious recipe – Roasted Acorn Squash with Black Grapes and Cardamom Persimmons by Life Currents
You definitely need to try persimmons here’s another delicious recipe from The Foodie Affair her recipe is an old family recipe also. Persimmon Cookies are soft with fall spices like cinnamon, cloves, and nutmeg. The trio fills your house with the aroma of the holidays!
Fall Harvest Salad using Fuyu Persimmons!