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Lady Behind the Curtain

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Grandma B’s Persimmon Cookies

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Grandma B’s Persimmon Cookies. This old fashioned persimmon cookie recipe has been handed down from generation to generation—and now you can do the same! A thick moist cookie that is more like a slice of quick bread then your typical cookie. This cookie recipe has a whole cup of persimmon pulp (scroll down to see how to pulp persimmons) and all the warm spices of the holiday season.

Grandma B's Persimmon Cookies
Do you have a recipe you cherish?  A recipe that your Grandma used to make and now you have taken over the responsibility of continuing to make it and pass it on to your children?  These persimmon cookies were made by my husbands Grandma and HE is the one who grew up eating these persimmon cookies.I proudly pass this recipe on to you for your family to enjoy.
Grandma B's Persimmon Cookies
If you have a persimmon tree or know of someone who does then you are one lucky dog!  I used to have family that lived in California and if they were coming this way during the winter months they would bring me a big bag of persimmons.  Things have changed…no more persimmons from California.  I did find some at Sprouts that weren’t too expensive.  I never just make one recipe of these Grandma B’s Persimmon Cookies.  They are so popular with my family and friends that I always double the recipe.  That means about three large persimmons should do the trick.

How to make Grandma B’s Persimmon Cookies

  • Preheat oven to 350°.
  • In a large bowl combine the flour, cinnamon, cloves, nutmeg, baking soda and whisk together.
  • In a mixing bowl cream together the shortening, sugar, egg and persimmon pulp until fluffy.
  • Add the flour mixture and mix until well combined.
  • Fold in nuts.
  • Using a ice cream scoop place cookie mounds on a cookie sheet and press the tops down a little.
  • Bake 20 to 25 minutes or until center are baked through.
Grandma B's Persimmon Cookies

MORE RECIPES USING PERSIMMON

How to pulp persimmons

The first step is super easy….Place the persimmons in the freezer.  Yep, the whole thing.  Once the persimmons have frozen, take them out of the freezer to thaw.  When persimmons freeze and then thaw they become soft and easy to pulp.
Peel off the orange flesh by running your thumb around the inner edge and releasing the pulp.  Add all the peeled persimmon to a food processor and pulse until smooth.  That’s it.  You are now ready to use your pulp for any persimmon recipe. Or…pour the pulp into a freezer safe container ( I usually store 2 cups of pulp per container), label it and freeze for another day!  The pulp will stay good for up to a year in the freezer.

MORE CHRISTMAS COOKIE TRAY RECIPES

Grandma B's Persimmon Cookies

Persimmon Cookies

Yield: 15 large cookies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Add these to your holiday cookie tray!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening
  • 1 c granulated sugar
  • 1 egg
  • 1 cup persimmon pulp
  • 1 cup nuts, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the flour, cinnamon, cloves, nutmeg, baking soda and whisk together.
  3. In a mixing bowl cream together the shortening, sugar, egg and persimmon pulp until fluffy.
  4. Add the flour mixture and mix until well combined.
  5. Fold in nuts.
  6. Using a ice cream scoop place cookie mounds on a cookie sheet and press the tops down a little. Bake 20 to 25 minutes or until center are baked through.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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More persimmon recipes you might like. PERSIMMON JAM and PERSIMMON BREAD.

Comments

Grandma B’s Persimmon Cookies — 3 Comments

    • Hi! I live in Hawaii and want to send persimmon cookies to my daughter in Montana. You said Grandma sent you some (where?) from California….I am thinking that persimmon cookies are so moist they might mildew from here to there…did yours arrive OK? Let me know…I’m baking today and sending tomorrow, thanks so much,
      Aloha, karen

      Reply ↓

  2. I love you pictures, not to mention all your recipes. These cookies look delocious.
    I saw you at Skip to my Lou’s link party and now I’m your newest follower. I would love for you to visit me at memoriesbythemile.com and check out my recipes.
    Have a great week.
    Wanda Ann

    Reply ↓

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