16 November 2017

Persimmon Cookie Recipe

GREY SUEDE - Persimmon Cookie Recipe

Persimmons are one of the most underrated fall fruits. They easily get forgotten next to the ever popular apple and pear and many people have either never tried them or don't know what to do with them. Growing up my Grandma always had persimmons in the house when she was able to get them at the store. I can remember the smell of her kitchen as I type this post. One of my favorite memories is making persimmon cookies with her around the holidays and then going home and eating them all!

Persimmon Fruit
GREY SUEDE - Persimmon Cookie Recipe

These cookies are pretty easy to make and taste like fall if that can be a thing. They are full of cinnamon, cloves, nutmeg, and have pecans for a subtle crunch. The dough is pretty thick and its pretty hard to get perfectly uniform cookies but the lumpy unevenness of the cookies make them look more homemade and delicious.

My first batch came out perfectly and the second batch I left in the oven for a little too long. I was afraid they would taste burnt but actually were still good, just crunchy rather than soft and chewy.

These cookies are a perfect treat to bring to a Friendsgiving or Thanksgiving celebration. I promise you, no one else will be bringing something with persimmons in it and you will get asked for the recipe. They also would make a great hostess gift for any holiday party or work potluck. 

GREY SUEDE - Persimmon Cookie Recipe

Persimmon Cookies Recipe

What You'll Need:

1 cup Persimmons (usually 3-4)
1 tsp Baking Soda
1/4 cup Butter
1 cup Sugar or 1/2 cup Truvia Baking Blend
1 egg
3/4 cup Pecan Pieces
3/4 cup Raisins
2 cups Flour
1 1/2 tsp Cinnamon
3/4 tsp Cloves
3/4 tsp Nutmeg
1/2 tsp salt


Preheat oven to 375 degrees.

Scoop persimmon flesh from the skins and place in a small bowl. Add baking soda, stir to combine, and let rest.

In a large mixing bowl blend butter with both sugars. Add egg, pecans and raisins. Next. add flour, cinnamon, cloves, nutmeg, salt, and persimmon mixture. Blend until fully incorporated. The dough will be thick. 

Drop by spoonfuls onto a parchment paper lined baking sheet. Bake for about 10 minutes or until edges are golden brown. 

Makes 24 cookies.


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