Persimmon or Diet Persimmon Cookies

24 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Persimmon or Diet Persimmon Cookies
Le kaki ou suit un régime le kaki - our recipe title in French. These were some of our favorites growing up - both the fruit and the cookie. The fruit was especially sweet, if allowed to almost over-ripen, otherwise the fruit will be tart and bitter. I can still see the persimmons on my Mom’s window sill. These soft, cake-like cookies with pecans, raisins, and spiced persimmon pulp are perfect for fall baking.

Ingredients

24 servings
  • 1 cup sugar or equivalent sugar substitute
  • 1/2 cup butter
  • 1 egg
  • 1 cup pecans or nuts, chopped
  • 1 cup Persimmon pulp (3 large ones)
  • 1 cup raisins
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Stir baking soda into the persimmon pulp and set aside.
  3. Cream together the sugar and butter. Beat in the egg and the persimmon pulp mixture, then add the flour, baking powder, salt, cinnamon, nutmeg, chopped pecans, and raisins.
  4. Drop by teaspoonful on a lightly greased cookie sheet. Bake for approximately 15 minutes, until edges are lightly golden.

Common Problems and Solutions

Q: Why are my cookies too bitter?

A: The persimmons weren't ripe enough. Persimmons must be very soft and almost over-ripe to be sweet. If they're firm or only partially ripe, they'll have an astringent, bitter taste that carries through to the cookies.

Q: How do I know when persimmons are ripe enough?

A: Ripe persimmons should be very soft to the touch, almost mushy, with deep orange-red color. Let them ripen on the counter or window sill until they yield easily to gentle pressure - that's when they're at their sweetest.

Q: Why did my cookies spread too much?

A: Make sure your butter is at room temperature, not melted. Also, creaming the butter and sugar properly creates structure. If the dough seems too soft, chill it for 15-20 minutes before baking.

Tips and Techniques

The color of persimmons varies from light yellow-orange to dark orange-red, and size can range from a few ounces to more than a pound - about the size of an orange is typical. The entire fruit is edible except for the seed and calyx. To make persimmon pulp, scoop out the soft flesh and mash or puree it, discarding seeds.

Ingredient Substitutions

  • persimmon pulp: pumpkin puree or mashed very ripe banana
  • pecans: walnuts or chopped almonds
  • raisins: dried cranberries or chopped dates
  • sugar: equivalent sugar substitute (Splenda, Stevia baking blend, etc.)

Equipment Needed

  • mixing bowl
  • electric mixer or wooden spoon
  • cookie sheet
  • measuring cups and spoons

Historical Context

Persimmons (le kaki in French) have been a beloved fall fruit in Louisiana for generations, often ripening on the window sill just as Mawmaw describes. Both wild American persimmons and cultivated Asian varieties grow well in the South.