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Becky’s Persimmon Cookies

December 8, 2013

Persimmons are another fruit I never knew before moving to California. They are harvested in winter, and it's common to find persimmon trees in many neighborhood backyards and on small farms. This family recipe comes to me from Bill and Becky C. who have lots of cookie admirers for this chewy, spicy treat.

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Persimmons are another fruit I never knew before moving to California. They are harvested in winter, and it's common to find persimmon trees in many neighborhood backyards and on small farms. This family recipe comes to me from Bill and Becky C. who have lots of cookie admirers for this chewy, spicy treat.
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Pureeing and then straining the persimmons is an easy way to make the puree without a juicer
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The wet ingredients look quite beautiful together

Information

Servings: Makes 4 dozen (1 cookie per serving)
Time: About 25 minutes active; less than an hour total
Price: About $11.75 total; 25 cents per cookie
Nutrition (per serving):
Calories: 145.1
Protein: 2.9g
Fat: 5.1g
Saturated fat: 0.81g
Carbohydrates: 23.7g
Fiber: 1.6g
Sodium: 96.8mg
Cholesterol: 8.9mg

Ingredients

  • 5 very ripe persimmons
  • 1 cup butter, at room temperature (preferably plant-based)
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups almonds, either slivered or whole chopped
  • 2 cups raisins

Preparation

  1. Preheat oven to 350 degrees.
  2. Peel the persimmons and cut into quarters. Remove the pits and puree in a food processor. Strain in a colander over a large bowl, pushing on the puree until it's all strained - makes about two cups. Discard the solids left in the colander. Set puree aside.
  3. Place butter and sugar in the bowl of a mixer. Cream on high for 4-5 minutes until light and fluffy. Turn speed down to medium and add eggs and persimmon puree. Beat until well combined.
  4. On low speed, add flour, baking soda, cinnamon, nutmeg and cloves, and mix thoroughly. Then add almonds and raisins, and mix until combined.
  5. On a baking sheet coated with cooking spray, spoon tablespoons of dough and spread out evenly. Bake 15 minutes, and remove to a cooling rack. Repeat until all dough is cooked.

3 thoughts on “Becky’s Persimmon Cookies

  1. Marie

    How many cups is 5 persimmons? I have some pureed and strained in the freezer but need an amount in proportion to your other ingredients.

    Reply
  2. Marie

    How many cups is 5 persimmons? I have some frozen strained and pureed but need the proportion for the other ingredients.

    Reply

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