Grandmas Persimmon Cookies Recipes

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NANA'S PERSIMMON COOKIES



Nana's Persimmon Cookies image

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

1 c sugar
1 cube butter (1 stick), softened
1 egg
1 tsp vanilla extract
1 c persimmon pulp, ripe (approx. 3 persimmons)
1 tsp baking soda, heaping
1 c walnuts, or pecan, chopped
2 c flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp all spice
1/2 tsp cloves
1 tsp baking powder, heaping
1/2 tsp salt

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 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

GRANDMA'S PERSIMMON COOKIES



Grandma's Persimmon Cookies image

This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking.

Provided by Laura_Ozz

Categories     Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 14

1 cup sugar
1/2 cup Crisco
1 egg
1 teaspoon pure vanilla extract
1 cup persimmon pulp
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup dates, chopped
1 cup walnuts or 1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Cream together the sugar and Crisco.
  • Add egg, vanilla and persimmon pulp until well blended.
  • Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
  • Fold in the dates and nuts.
  • Spoon out on greased cookie sheets and bake for 12 to 15 minutes.

Nutrition Facts : Calories 165, Fat 7.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 119.5, Carbohydrate 22.7, Fiber 1.3, Sugar 13.2, Protein 2.3

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

GRANDMAS PERSIMMON COOKIES



Grandmas Persimmon Cookies image

My grandmother use to make these when i was a kid then my mom took over the making of them now i make them too!If you love spice cookies or oatmeal rasin you will love these!

Provided by Elizabeth Wallen

Categories     Cookies

Time 30m

Number Of Ingredients 12

1 c persimmon pulp (hachiya persimmon) do not use japanese small persimmons
1 c raisins
1 c walnuts or pecans
1/2 c butter
1 tsp vanillia
1/2 tsp each of cinnamon,nutmeg and ground cloves
1/2 tsp salt
1 large egg beaten
1 c sugar
1/2 c light brown sugar
1 tsp baking soda
2 c all purpose flour

Steps:

  • 1. Add 1 teaspoon baking soda to the persimmon pulp and set aside.
  • 2. In a bowl cream sugar's and butter together add Vanillia nuts,raisins and flour beaten egg and the pulp mixture. Mix lightly
  • 3. Then add salt cinnamon cloves and nutmeg and mix together with the other ingredients well.
  • 4. drop cookies by tablesspoons on a greased baking sheet bake at 350 degrees for about 12 mins .Do not over cook you want cookies to be chewy not hard.
  • 5. You will need to get the large persimmons Hachiya Persimmon they produce alot of pulp and have a good taste the small persimmons will not have enough pulp and will be bitter.I get my persimmons when in season at a Organic market or a Farmers market.

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