PERSIMMON COOKIES
A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and pecans. A perfect soft and moist cookie to make during the holidays!
Provided by Jessica Gavin
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Set the oven rack to the middle position. Heat to 325°F (163ºC).
- Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
- Add the egg and mix on medium speed until combined.
- Add 1 cup of persimmon pulp purée and mix until combined.
- Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.
- Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.
- Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.
- Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.
- Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.
Nutrition Facts : Calories 147 kcal, Carbohydrate 29 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 86 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 0.13 g, ServingSize 1 serving
FROSTED SPICED PERSIMMON COOKIES WITH CRANBERRIES AND WALNUTS {GLUTEN-FREE}
Provided by Sarah Menanix (Flour mixture from [url href="http://www.bojongourmet.com/2012/12/gluten-free-ginger-
Time 40m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the persimmon pulp, egg, and vanilla extract and beat until just combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined.
- Add the cranberries and chopped walnuts and mix until evenly distributed.
- Roll a tablespoon of cookie dough into a ball, then flatten until it is 1/4 to 1/2-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week.
- In the bowl of a stand mixer, cream butter until light and fluffy.
- Slowly add the powdered sugar and beat until completely combined.
- Add the vanilla extract and beat to combine.
- Add the heavy whipping cream and beat until smooth and creamy.
CRANBERRY PERSIMMON COOKIES
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
PERSIMMON BARS
Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.
Provided by Jessica Eymann
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
- In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
- In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 55.4 g, Cholesterol 15.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 306.6 mg, Sugar 27.4 g
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