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    HOME » Recipes » Cookies & Bars

    Published: Dec 6, 2015 · Modified: Apr 11, 2021· This website generates income via ads ·

    Persimmon Cookies

    Jump to Recipe Print Recipe Pin Recipe

    These are definitely not your Grandma's persimmon cookies, unless your Grandma liked brandy-soaked golden raisins and brandied pecan caramel glaze.

    Persimmon Cookies at TheEggFarm.com

    The persimmons my dad brought over on Thanksgiving are ripening three at a time, which makes it convenient for baking. I decided the ones that ripened today would be used to make persimmon cookies.

    I have made a bunch of persimmon cookies in my lifetime. My first husband's family had persimmon trees and we were always gifted with the fruit by the bagful. I made persimmon cake, bread, and once even tried a steamed persimmon pudding. But I mostly made persimmon cookies, lots and lots of persimmon cookies. I took them to work and passed them out to neighbors. I once threw a Christmas party for all the kids in the neighborhood complete with a rented Santa. The treat table was full of plates of persimmon cookies.

    You may be familiar with the soft, cakey, spicy little treats. Decades have gone by since I baked all those cookies every winter. Today I wanted to best that familiar old cookie, not because it isn't good, but to see if I could.  And, I did.

    Today's version is still soft, cakey, and spicy, but a little tipsy from the addition of brandy (twice).

    persimmoncookies3

    If you are lucky enough to have a few ripe persimmons lying around, or a 90-year-old father who can still climb a ladder, make these cookies. Heck, rent a Santa and invite the whole neighborhood over. Tell Grandma it's still her recipe, you just tweaked it.

    Persimmon Cookies

    Cookies with persimmon pulp and chunks with brandy soaked raisins and nuts.
    5 from 1 vote
    PRINT Pin
    Prep Time 14 mins
    Cook Time 22 mins
    Refrigeration time 30 mins
    Total Time 1 hr 6 mins
    Course Dessert, Snack
    Cuisine American
    Servings 36 cookies
    Calories 147 kcal

    Equipment

    • Cookie sheet
    • Parchment paper
    • Microwave to steep raisins very hot water is optional if no microwave
    • Medium bowl
    • Cookie scoop optional
    • Non-stick pan

    Ingredients
      

    For the cookie:

    • ½ cup softened butter
    • 1 cup granulated sugar
    • 1 egg
    • 1 teaspoon baking soda
    • 1 cup persimmon pulp
    • 2 cups all-purpose flour
    • ½ teaspoon kosher salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • 1 cup golden raisins
    • brandy
    • 1 cup chopped pecans

    For the topping:

    • 2 tablespoons butter
    • ½ cup granulated sugar
    • 3 tablespoons brandy
    • ½ cup chopped pecans
    • 3 tablespoons heavy cream

    Instructions
     

    For the cookies:

    • Grease or line a cookie pan with parchment paper.
    • Place the raisins in small bowl and pour enough brandy just to cover the raisins. Heat for 20-30 seconds in the microwave until warmed up. Let sit for at least 30 minutes.
    • Cream butter and sugar together with an electric mixer until light and fluffy. Add the egg and mix until combined. Add persimmon pulp and baking soda. Mix well.
    • In a separate medium bowl, combine the flour, salt, cinnamon, nutmeg, and cloves, whisking to combine. Stir the dry mixture into the wet ingredients until just combined. Do not over mix! Strain the raisins, saving the brandy. Stir in the drained raisins and the nuts. Refrigerate dough for 30 minutes.
    • Preheat the oven to 325 degrees. Drop small scoops of the dough onto the prepared cookie pan leaving adequate space between them. Bake for 15-18 minutes or until just set and light golden brown around the edges. Remove from oven to wire rack placed over wax paper or parchment.

    For the topping:

    • Melt two tablespoons butter in a heavy bottomed nonstick pan. Remove from heat and pour in the brandy and granulated sugar.
    • Stir and place back on stove over low-medium heat. Cook, stirring constantly until sugar dissolves. Add the pecans and stir well
    • When sauce has simmered a couple of minutes, add the heavy cream and whisk until combined well.
    • Remove from stove. Use a teaspoon to pour the pecan topping over the warm cookies.
    • Allow cookies to cool and set before serving.

    Nutrition

    Nutrition Facts
    Persimmon Cookies
    Amount per Serving
    Calories
    147
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    3
    g
    15
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    15
    mg
    5
    %
    Sodium
     
    94
    mg
    4
    %
    Potassium
     
    81
    mg
    2
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    126
    IU
    3
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    11
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword cookies, nuts, persimmon
    Tried this recipe?Let us know how it was!
    persimmoncookies2

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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