Maw Maws Persimmon Cookies Recipes

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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

PERSIMMON COOKIES IV



Persimmon Cookies IV image

These homemade persimmon cookies taste great and are easy to make.

Provided by Andrea

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g

PERSIMMON SPICE COOKIES



Persimmon Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 30 cookies

Number Of Ingredients 15

2 very ripe Fuyu persimmons, peeled, seeded and diced
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2/3 cup golden raisins
1 1/4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons finely chopped pistachios

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.

HEALTHY PERSIMMON COOKIES RECIPE



Healthy Persimmon Cookies Recipe image

This is a modified recipe of my favorite desert: persimmon cookies. I lowered its fat and sugar content and I increased its fiber, making these cookies an ideal breakfast or snack meal for people who want to enjoy great cookies and still want to live by the rules of a healthy diet. Possible substitutions: Instead of persimmon pulp you can use Organic reduced-sugar Apricot preserve. Instead of sour cream use buttermilk. You can try eliminating the whole grain flour altogether. Once you'll try them you'll get hooked!

Provided by home728

Categories     Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
1/2 cup sugar
1 cup persimmon pulp
1 egg
1/2 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon sour cream or 1 tablespoon buttermilk
1/2 cup nonfat milk
1/2 teaspoon cinnamon
3/4 cup raisins
1 teaspoon vanilla extract
1 cup psyllium husks (Trader Joe's)
2 cups quick oats

Steps:

  • Melt butter and mix with brown sugar, pulp, and egg together.
  • Add salt, vanilla extract and cinnamon, mix well.
  • Add flour, nuts and raisins and the sourcream, mix well.
  • Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
  • Add nonfat milk. Mix well.
  • Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.

Nutrition Facts : Calories 87.6, Fat 2.7, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97, Carbohydrate 14.4, Fiber 1.2, Sugar 7.2, Protein 2

PERSIMMON COOKIES WITH CREAM CHEESE ICING



Persimmon Cookies With Cream Cheese Icing image

This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.

Provided by Nana K

Categories     Drop Cookies

Time 30m

Yield 48 cookies, 16 serving(s)

Number Of Ingredients 17

1 cup sugar
1/2 cup butter or 1/2 cup margarine
2 eggs, beaten
2 cups persimmon pulp
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 cup nuts (pecans)
1 cup raisins
1 (8 ounce) package cream cheese
1/2 cup margarine or 1/2 cup butter
1 teaspoon milk
1 teaspoon vanilla
1 lb powdered sugar (3 1/4 cup)

Steps:

  • Combine sugar and butter.
  • Beat in eggs and pulp,
  • then flour,
  • finally other ingredients in order given.
  • Drop by teaspoon onto greased cookie sheet.
  • Bake 10-12 min in 350 degree oven.
  • Cool and ice with Cream Cheese Icing.
  • Refridgerate any left overs.

Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4

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