Persimmon Cookies

Persimmon Cookies


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

cinnomon, cloves, and nutmeg


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.

Ripe Persimmons

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.

Chopped dried plums