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Persimmons - these are good for cooking
Persimmons - these are good for cooking
These persimmons are better for drying

Persimmon Cookies/Persimmon Bread

Posted by jamescollier on Nov 27, 2009

A local foodie received a box of persimmons as a gift, but didn't know what to do with them, so we asked the community for recipes. Laura responded, also providing helpful insights about persimmon varieties--she notes that those pictured in the main image (with brighter colors and darker spots) are suitable for cooking, while the other varietal pictured (with muted colors) is better for drying. Thanks Laura!

Ingredients

  • 1 cup persimon pulp
  • 1 cup sugar
  • 1/2 cup butter
  • 2 cups flour
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp baking soda
  • 1 egg
  • 1 cup chopped nuts
  • 1 cup raisins

Instructions

Add baking soda to persimon pulp and allow to dissolve. Cream butter and sugar. Add nuts and raisins to flour. Beat eggs. Add the pulp to the ingredients and mix. Place the cookies on the cookie sheet and bake at 350 degrees for 15 minutes.

I hope this makes sense because I'm staring at this recipe that my mom has used for years & it's really basic. She also puts the mixture into loaf pans & makes small loaves. You can also leave out the raisins & nuts and they taste just as good. Hope this works out!

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