Glazed Persimmon Cookies

Hachiya persimmons work best, but make sure they are extremely ripe before using, otherwise the fruit is astringent. An equal amount of pumpkin puree can be substituted for the persimmon if you prefer.

Makes about 2 dozen cookies

2 to 3 large, ripe Hachiya persimmons, peeled and cored

1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup raisins

1 cup chopped walnuts, optional

Glaze:

1 cup confectioners' sugar, sifted

2 tablespoons orange juice

1/4 teaspoon ground allspice

1. Position a rack in the center of the oven and preheat to 350 F.
2. Puree the persimmons in a food processor or blender. Set aside 1 cup of puree and freeze the rest for another use.
3. In a large bowl cream the butter and sugar until smooth. Beat in the egg, then add the 1 cup of persimmon puree.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt and spices. Add the dry mixture to the persimmon batter, stirring to blend. Stir in the raisins and walnuts, if using.
5. Drop teaspoonfuls of cookie batter onto ungreased cookie sheets, pressing the dough slightly to flatten. Bake until the cookies are set and slightly browned, 10 to 12 minutes. Let cool on a wire rack.
6. Meanwhile, make the glaze by whisking together the confectioners' sugar, orange juice and allspice. Let the cookies cool for 15 minutes before glazing.

Persimmon Drop Cookies

1/2 ts cinnamon

1/2 ts cloves

1/2 ts nutmeg

1/2 ts baking soda

1/2 ts salt

2 c flour

1 c persimmon -- pulp

1/2 c shortening

1 c sugar

1 egg

1 c raisins

1 c walnuts -- chopped

Cream shortening and sugar. Add beaten egg. Sift together dry
ingredients. Add alternately with persimmon pulp stirring well
between each addition. Stir in nuts and raisins. Drop on greased
baking sheet and bake at 375 degrees F for 15 minutes.

Harvest Cookies

Preheat oven to 350 degrees. Grease cookie sheets.

Cream together:

• 1 c. margarine
• 2 c. brown sugar
• 213 c. white sugar

Blend in:

• 2 eggs
• 2 tsp. vanilla
• 2 c. persimmon pulp (or pumpkin)

Combine:

• 2 tsp. baking powder
• 2 c. flour
• 2 c. uncooked oats
• 2tsp. soda
• 1 tsp. cinnamon
• 112 tsp. nutmeg
• 112 tsp. allspice
• 1 tsp. ginger
• 1 tsp. salt

Stir into creamed mixture.

Stir in:

• 2 c. mini chocolate chips (optional)
• 1 c. raisins
• 1 c. nuts

Bake about 10 minutes.

Persimmon Cookies

• 1 cup sugar
• 1 cup butter or shortening
• 1 egg beaten
• 2 cups flour
• 112 teaspoon each of cinnamon, cloves and nutmeg
• 1 cup persimmon pulp (with soda)
• 1 teaspoon soda, dissolved in the persimmon pulp
• 1 cup each of nuts and raisins, ground.

1. Cream butter and sugar, add beaten egg, then raisins, nuts and persimmon pulp. Add dry ingredients. Drop by
2. spoonful on cookie sheet.
3. Bake in moderate 350 oven approximately 10 to 15 minutes.

Low Fat Persimmon Cookies

• 1 cup unbleached flour
• 1 cup whole wheat flour
• 112 teaspoon salt
• 112 teaspoon cinnamon
• 1/2 teaspoon cloves
• 112 teaspoon nutmeg
• 3/4 cup sugar
• 1 cup persimmon pulp (do not sieve)
• 1 teaspoon baking soda
• 2 egg whites
• 1/2 cup applesauce
• 1 cup currants
• 1/4 cup chopped almonds (optional)

1. Combine dry ingredients except baking soda. Add baking soda to persimmon pulp and beat in egg whites. Add
2. dry ingredients to persimmon pulp, stir in applesauce currants, and almonds. Make drop cookies. Place on a
3. cookie sheet sprayed with a nonstick product.
4. Bake at 375 degrees for 15 to 20 minutes.

Per serving (2 cookies): 114 calories, less than one gram fat.

Persimmon Cookies

• 1 cup persimmon pulp
• 1 tsp. soda
• 1 cup butter
• 1 cup sugar
• 2 cups flour
• 112 tsp. each: cinnamon, cloves, nutmeg
• 1 cup ground nuts
• 1 cup ground raisins (or 1/2 cup may be used)
• 1egg

1. Puree persimmon pulp until smooth and stir in baking soda.
2. Set aside.
3. Cream butter and sugar. Beat in egg. Set aside.
4. Mix together dry ingredients. Stir in nuts and raisins. Add pulp mixture and dry ingredients alternately to butter and sugar mixture, mixing well after each addition.
5. Drop by heaping teaspoons on greased baking sheets. Bake in 350-degree oven about 15 minutes.

Persimmon Cookies

Yield: 4 dozen

• 1 c Sugar
• 112 c Butter
• 1 Egg
• 1 t Baking soda
• 1 c Persimmon pulp
• 2 c Flour
• 112 t Ground cloves
• 112 t Cinnamon
• 112 t Nutmeg
• 1 c Raisins
• 1 c Chopped nuts
• Frosting:
• 112 c Butter
• 1 c Brown sugar
• 1/4 c Milk
• 2 c Powdered sugar

Cookies:

1. Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry
2. ingrediants, raisins and nuts. Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees for 10
3. minutes or until lightly browned. Frost with caramel frosting.

Frosting:

1. To make frosting, melt butter in medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and
2. bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating;
3. the icing will set-up as it cools.

Persimmon - Raisin Cookies

3 dozen

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 1/2 cups all purpose flour
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons nutmeg
• 1/4 teaspoons cloves
• 1/4 teaspoons salt
• 1 cup persimmon pulp
• 1 teaspoons baking soda
• 1 cup raisins
• 1 cup chopped pecans

1. Cream butter, gradually add sugar, beating well.
2. Add eggs and beat well.
3. Combine flour, spices and salt-add to creamed mixture.
4. Mix well.
5. Combine persimmon pulp and soda; stir well and add to creamed mixture.
6. Stir in raisins and pecans.
7. Drop dough by tablespoons onto greased cookie sheets.
8. Bake at 350 degrees for 12 to 15 minutes or until done.