Fresh Persimmon Cookies with Raisins and Nuts
I have more cookbooks then I can count. My office is drowning in cookbooks and food magazines. As a cookbook author, cookbook graphic designer, and food writer—I need them for research and inspiration. I have seen and read hundreds of cookbooks and when I ordered Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu, authors of the White on Rice Couple blog I knew it was going to be beautiful.
The cookbook arrived and it was beyond beautiful—it is breathtaking. It is honestly one of the prettiest cookbooks I’ve ever seen. As a gardener I am in awe of their garden. As a beginner photographer I am in love with their photography and styling. As a graphic designer I fell in love with the clean design and layout of the book. Reading this cookbook I could feel the love they have for each other, for gardening, fresh produce, their family, and their friends.
“If you really want to make a friend, go to
someone’s house…the people who give
you their food give you their heart.”
—César Chávez
This entire book is so inspiring in so many ways. My sister and I met Todd and Diane at BlogHer Food 2012 and they are the sweetest couple. They are both so open and willing to share tips, tricks, and techniques. You might even remember when they interviewed us and made our Chipotle Shredded Pork Enchiladas. I am thrilled to have met them and wish them success with their new cookbook and all their future endeavors.
I couldn’t wait to make one of their recipes and when I saw a recipe for persimmon cookies I knew that was going to be the first recipe to try. My mom has been in town visiting and she was excited to try them too since neither of us had ever baked anything using persimmons. Unfortunately, I do not have a persimmon tree growing in my backyard like Todd and Diane, but luckily its persimmon season and they are readily available in stores this time of year.
These cookies have a similar texture to oatmeal cookies but are light and airy. And the flavor is so soft and moist. The deep orange color of these cookies makes them a festive addition to a Thanksgiving dessert buffet. Another idea is to replace the raisins with cranberries making these cookies perfect for Christmas cookie exchanges. Just don’t forget to save some for Santa on Christmas Eve.
Fresh Persimmon Cookies with Raisins and Nuts
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 cup fresh persimmon pulp
- 1 teaspoon baking soda
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup raisins or cranberries
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
- In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
- In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
- Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.
Notes
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Written by Yvette / Photos by Yvette
15 Comments on “Fresh Persimmon Cookies with Raisins and Nuts”
I made persimmon cookies from my “resurrection” tree. The tree had grafted with a palm tree and both were cut down to re-grade my yard for a gravel driveway. I planted a Marguerite plant over the spot and started watering. After two years there were cracks in the ground. After three years the tree was about a four foot tree. Last year the tree was about 6 feet and had four persimmons. This year it about 10 feet high and has about 40 beautiful persimmons. For fun, I bought a salted caramel frosting to the cookies and this tasted great – Next I want to try homemade caramel and sprinkling of real sea salt. I usually use brown sugar and wheat flour for a rustic taste.
I’ve made persimmon bread, used like pumpkin, muffins with bananas, and a very tasty Persimmon pie with pecans and chocolate chips. Great fall flavors.
I have used your recipe and baked the cookies.
They are delicious.
Thank you
Thank you for this recipe! I made these cookies with craisins last year and they were a BIG hit at work. This year I was hoping to make these but hoping to substitute some butter for apple sauce?
Hi Katie, I have not tried them with apple sauce, but I have a feeling they would be fabulous. Did you try them?
Persimmon cookies have always been a favorite fall cookie and I thought the recipe was lost when my Mom passed away. But I tried this recipe and to my delight, they came out just as good and the memories of making them with Mom put a smile on my face. This will now be a favorite recipe for us now. Thank you for sharing..
I used the oval ones. As a child I never would eat these cookies. Today I’m making my 2 nd batch. Thanks.
hi. Which type of persimmon did you use, the oval shaped one ( ones that get soft) or the more hard and round one. Help
Hi Mar,
I actually used a combination of each. The Hachiya variety (oval ones) are a bit sweeter, but is has to be ripe (soft) or they will be sour. Good luck! Keep me posted. Happy baking.
just finished this recipe♥ the cookies came out fabulous… soft and full of spicy flavor… I added golden raisins, dried cranberries and hazelnut/macadamia nuts …mmmm
Thank you for the nice recipe.
What a fabulous idea, the Fresh Persimmon Cookies with Raisins and Nuts recipe. I have a Christmas Cookie Exchange/Swap coming up in December and I am so excited to try this recipe. I had no idea what I was going to bake and then lo and behold I received this recipe today. Mil gracias Yvette y Muy Bueno!!!
I have never eaten a persimmon, but in a cookie, why not!
I’m game for new flavors and any ‘new to me’ food, this is one.
Going to track some persimmons down and try these cookies out.
I need to get this cookbook. I’m adding it to my “Dear Santa” list.
I was just reading today online how persimmon pulp could be used in baking, but here comes my ignorance– how do you make the pulp? Do you puree the persimmon (skin and all?) or cook it slightly or what? Thanks for your help, Yvette!
I love how you are supporting a fellow food blogger/cookbook author and think this new book looks gorgeous. I really enjoy the White on Rice Couple blog.
Not a silly question at all! You want to pick very soft/ripe persimmons and all you have to do is cut them in half and scrape out the pulp with a spoon and discard the seeds and skins. Actually if you want to keep the skin you can too. The skin is completely edible and soft. That’s truly it! Two persimmons equaled 1 cup of pulp.