Maw Maws Persimmon Cookies Recipes

AUNTIE'S PERSIMMON COOKIES

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.

PERSIMMON SPICE COOKIES

Steps:

• Puree the persimmons in a mini food processor or blender until smooth; set aside.
• Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
• Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.

MAW-MAW'S PERSIMMON COOKIES

Steps:

• 1. Bring the butter and egg to room temp. Beat the soft butter and sugar in deep mixing bowl 'til light. Add egg, beating very well. Add the vanilla and spices. Mix well. The batter will be very runny at this point.
• 2. Add the flour, baking powder and salt, one cup at a time. Mix well. Fold in the raisins, nuts and the candied fruit (if using these additions). Be sure to mix it very well.
• 3. The dough will not be thick enough to roll out (like sugar cookies dough). Drop cookie dough by the teaspoon onto a parchment lined cookie sheet. Bake at 375 degrees 10-12 minutes.
• 4. Watch the cookies very carefully! They tend to burn on the bottom due to the high sugar content. They can be iced with a thin glaze after cooling, but really don't need anything else! That would be akin to guilding the lily!

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.

PERSIMMON COOKIES II

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.

PERSIMMON COOKIES I

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.