Persimmon Cookies
Every year we make a double batch of these Persimmon Cookies. Mostly because we love the taste and texture with all of its cinnamon and nutmeg gooey goodness. They are a bit nostalgic because our mothers and grandmothers always made them seasonally and we love that part also.
Ingredients
- ½ cup margarine
- 1 cup dark brown sugar
- 1 cup sugar
- 1 egg
- 1 cup persimmon pulp
- 1 cup chopped prunes
- 1 cup coarsely chopped walnuts optional
- 2 cups flour
- 1 teaspoon soda
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon cloves
Instructions
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Warm oven to 350°.
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Add and cream together the margarine and sugars gradually, mixing well.
-
Add the egg, then persimmon pulp, prunes and walnuts.
-
Add dry ingredients which have been sifted together, gradually.
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Place a spoonful of dough just a bit apart, these don't spread a great deal, and I get 12 on a half sheet.
Bake at 350° for at least 15 minutes. These are tricky to figure out when they are done, so watch carefully
Recipe Notes
Personal note:
Each batch seems to turn out a bit different. If you find that your batter is a but too soft add small amounts of flour to the batch to get it be a bit stiffer.
This last persimmon season (2023), I made this batch and had an extra difficult time getting them cooked through sufficiently. Literally, I would add 2 minutes to the timer and watch them bake because they were not expressing themselves baked after the 9-10 minutes originally discussed above. I cooked them an extra 6 minutes this year. It was frustrating, but then again, so what. I made it through.
Funny comments from my peanut gallery: Frankly very funny, and it’s true. “They look like piles of puppy poo!” ha-haha-haaa! Still taste good though.
Preparation ahead of time:
I pre-chop the walnut and prunes ahead of time, sometimes the day before. Makes the assembly of the dough go much smoother. 
Also, I can only scoop the persimmon pulp out of the persimmons no more than a few hours before making the cookies, or the evening before if I refrigerate it. They ferment fairly quickly. 
The flour and spices are combined just before starting the batter so that section goes smoothly with out the worry of counting out cups and teaspoons. 
Ingredients
½ cup
margarine
1 cup dark brown sugar
1 cup sugar
1 egg
1 cup persimmon pulp
1 cup chopped prunes
1 cup coarsely chopped walnuts (optional)
2 cups flour
1 teaspoon soda
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cloves
Directions
Cream margarine, add sugars gradually, mixing well. Add egg, then persimmon pulp, prunes and walnuts. Add dry ingredients which have been sifted together, gradually.
Personal note: Each batch seems to turn out a bit different. If you find that your batter is a but too soft add small amounts of flour to the batch to get it be a bit stiffer.
When baking, I watch for the center of the cookies are not to be shiny any longer, then taking them out if the oven to finish baking on the cookie sheet.
Recipe from Marylin Morgan recipe box, Cherrie Curt’s mother.
