Monday, January 18, 2010

A great friend of mine e-mailed me a recipe for persimmon cookies. The next thing I knew I was on a hunt for persimmons. To tell you the truth, I had no idea what a persimmon even looked like. Honestly.
The recipe calls for a cup of persimmon pulp. Three persimmons ($1.50 each!) yielded a little less than a cup. It took them about a week to ripen, although I did read that if you want them to ripen quickly you can pop them into the freezer for about 24 hours.
Persimmon Cookies:

1/2 cup butter::1 cup sugar::1 egg::1 tsp baking soda::1 cup persimmon pulp::2 cups flour::1/2 tsp each cloves, nutmeg and cinnamon. Cream butter, sugar, egg. Add baking soda and pulp. Stir in flour and spices. Add 1 cup nuts and raisins (optional) Bake 350˚ for 15-20 minutes.
Half of us thought they were great. More of a spice cookie, if you know what I mean, with a cake like consistency. I think the best thing is that I found out what a persimmon was!
Enjoy your day!

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  1. Here in the Central Valley of CA people have persimmons that they don't know what to do with. Some just rot on the trees. My family likes persimmon cookies. In fact, when my daughter moved to Denver, she begged me to make some cookies and mail them to her. Of course, I did. I even sent her some persimmons so she could make her own cookies for her friends, since they didn't know what a persimmon was either. It interesting to find out how food differs in various places in the US.

  2. They look really yummy, shame they were so expensive. I have the same measuring cups, I absolutely love them.

  3. While I may have known what a persimmon was, I have never eaten nor so much as bought one. Mega kudos to you for just doing it! Way to go the extra mile for the cookies!! :-)

  4. I would not have known what to look for in the market. but now I do! thanks for that!

  5. I've never cooked (or even eaten) with persimmons. That's interesting that they will ripen in the freezer. They sound yummy, probably because of the spices. Could you taste the persimmon at all? what does it actually taste like?

  6. Well, I think I'll take the advice of the half of your family and pass on the persimmon cookies. Even though I knew what a persimmon was, I've never cooked with them. You're so adventurous!!

  7. I've never made anything with a persimmon before. It looks really pretty! The cookies sound good. I don't make cake-like cookies all that much, but anything with spice is a favorite.

    P.S. I like that measuring cup!

  8. Well they look great and now I too must go on a search for persimmon because curiosity has most certainly got the better of me.

  9. We lived in a rental house with a persimmon tree. When they are ripe, they are uber sweet and make great treats or alone. However, I think persimmons are like okra. You either love them or you absolutely don't.

    Kudos to you for all the work you invested in those cookies.

  10. Keep on the look out for the trees. Most people who have them never know what to do with them and they are glad to give them sway!

  11. Those look very delicious, like biscuits.

  12. I love persimmon cookies. My mom always made them once a year when we were kids and there would be a race to gobble them up.

  13. Thanks for showing me what a persimmon was! I had no idea. My KitchenAid mixer is persimmon orange, but thats about all I knew about them!

  14. Thanks so much for sharing the recipe I am sending it to my sis who just moved into a place with a great orchard which happens to have a persimmon tree!!
    she will love it.

  15. Only you are cool enough to actually make these. I love that you bake outside of the box!

  16. Lesley1/18/2010

    In my part of the world persimmons are plentiful in season (not currently). They are having a bit of a renaissance I think, like the quince. I prefer to eat them just as a fruit, when they are just softening, and juicy. Sliced with a piece of tasty cheese is divine. I would call them a cross between a peach and an apple flavour-wise. Cut them in half across the middle and they look beautiful - like a star.

  17. thanks so much for posting this recipe! i live in central italy and am surrounded by persimmon trees. nobody seems to like them here, so i am left to eat loads and loads on my own. although i love them in their fruit form, i was wondering if i could find some other use, besides jam. so thanks! i will try these later this year when they're ripe :)

  18. Thanks for the education, Les! I, too, had no idea what a persimmon looked like. Not sure I will be making cookies anytime soon.....

  19. I don't know if I can find persimmons here in ny but I'll try. If not, I know I can find them in a month at the ocean.

  20. What a cool recipe. I'm going to have to try it!

    Beautiful pictures.

  21. Interesting. I would have never thought to try it! Thanks for posting.

  22. Like the first commenter on this post, I'm originally from the Central Valley, and there are tons and tons of persimmons there!! The house I grew up in (where my parents still live) has a couple of persimmon trees outside dad would often pick a bunch and leave them for free in the front yard. Aside from being delicious in cookies, they're also great on their own once they've ripened. And they are a fantastic source of vitamin A!!

  23. that's such a pretty little fruit.

  24. Oh, the gorgeous colors in this cookie post! <3

  25. I made my first batch of persimmon cookies this year! Being a midwest transplant to northern California, persimmons are a new found treasure! I thought the same thing, 'cake like', reminded me of an applesauce cookie.

  26. They look nice. My son had to find out about persimmons for school once!

  27. I have an inherited persimmon cookie recipe! My grandma used to make it all the time in California and I loved them! I've made them only once myself but look forward to doing it again since it brings back so many good memories as well as just being really good cookies! Hope they make you smile too.

    Here's my grandmas:
    1 tsp. baking soda
    1 cup persimmon pulp
    ½ cup shortening
    ½ cup sugar
    ½ cup brown sugar
    2 cups flour
    ½ tbsp. cinnamon
    ½ tsp. cloves
    ½ tsp. nutmeg
    ½ tsp. salt
    1 egg, beaten
    1 cup raisins
    1 cup chopped walnuts
    1. Dissolve baking soda in persimmon pulp - set aside
    2. mix sugar and shortening
    3. stir in egg and pulp
    4. add dry ingredients
    5. stir in raisins and nuts
    6. drop by tsp in cookie pan
    7. bake at 350ºF for 12-15 minutes

  28. Those are gorgeous, though I'm not sure I would be able to find persimmons up here. Is there a particular fruit that you think would be a good substitute?

  29. I had my first persimmon this year. I spotted them in Trader Joes, had heard the name, and couldn't resist treating myself. I had no clue what to expect and now love them

  30. it's always fun to try out a new cookie recipe!
    they look yummy.

  31. The first time that I heard about persimmons was when I read about them in a book - it was something about a girl trying to eat one that wasn't ripe and nearly dying from the sourness... That memory has discouraged me from tasting persimmons. :)

  32. Oh my those do look yummy! Persimmons are a beautiful fruit and I have them on my short list to try out when they are in season. Now I can add 'make cookies' to the list!
    P.S.I fell in love with the word 'persimmon' when I first heard Daffy Duck use it in his famous expression, "Thanks for the sour persimmons, cousin."

  33. Anonymous1/22/2010

    Another California Central Valley person here. My theeeery about persimmons is that some people perceive their flavor and others do not. I do not. But those who love them really, really love them--apparently, they have some sort of cinnamony flavor thing going on. But seriously, there's a whole contingent of us who just seem not to taste them--they taste like nothing at all to me. Sweet, yeah, but no flavor outline whatsoever.

    That being said, there is nothing prettier than a persimmon tree in the fall--they drop all their leaves, and they're just these elegant branches with gorgeous orange globes hanging from them. So very beautiful.


  34. hey leslie,

    persimmons is easily available in supermarket here now.

    we love them.

    may i know what is the flour that u use ? all purpose flour ? cookies flour etc.


  35. you saved my day! my husband bought four persimmons the other day although i had warned him that i wouldn't join in eating them. i grew up in brazil and they grow in many gardens. i never liked them. now there are three of them ripening and ripening and ripening in our pantry. now i know what to do with them instead of throwing them to the compost heap! thanks!

  36. I love persimmons. Just eat them! My mother-in-law sends me some from her tree every year and we wolf them down. You eat them just like an apple. Wish I had a persimmon tree...

  37. Wow. There are more persimmons around here then you can imagine! People just let them rot on the trees.

    There's one particular type that I love. It's crisp like an apple but mild and not at all furry tasting like some are.

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  39. Leslie, I saw this recipe on a wonderful food blog and thought of you--in case you ever want to bake with persimmon's again!

    Persimmon Bread recipe from (a really wonderful food blog!!)

    Note: Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

    Adapted from Beard on Bread by James Beard.

    3½ cups sifted flour ( I used half all purpose flour and half white whole wheat flour)
    1½ teaspoons salt
    2 teaspoon baking soda
    1 teaspoon ground nutmeg
    2 to 2½ cups sugar
    1 cup melted unsalted butter and cooled to room temperature
    4 large eggs, at room temperature, lightly beaten
    2/3 cup cognac, bourbon or whiskey
    2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
    2 cups walnuts or pecans, toasted and chopped
    2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

    1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
    2. Preheat oven to 350 degrees.
    3. Sift the first 5 dry ingredients in a large mixing bowl.
    4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
    5. Bake 1 hour or until toothpick inserted into the center comes out clean.

    Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

  40. missy! thank you SO much!!!
    i never have a way of getting back in touch with you... so i hope you get this!!

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