Persimmon Cookies

24 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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Persimmon Cookies
Persimmons referred to as “the fruit of the Gods,” are a perfect fruit and can be used in jellies and baking. But most will agree the best way to enjoy is right off the tree. These soft, spiced cookies with pecans and raisins showcase persimmon pulp beautifully. Recipe is an adaptation from Mrs. Mae Cox Sweetlake LA.

Ingredients

24 servings
  • 1/2 cup shortening or butter
  • 1 cup sugar
  • 1 cup Persimmon pulp soft and mushy
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 cup chopped pecans
  • 1 cup raisins (optional)
  • PAM or shortening spray

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, cream together the shortening or butter with the sugar.
  3. Add the persimmon pulp and mix well.
  4. In a separate bowl, whisk together the flour, baking powder, soda, salt, cinnamon, allspice, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped pecans and raisins if using.
  7. Lightly spray a cookie sheet with shortening spray such as PAM.
  8. Drop by large teaspoonful onto prepared cookie sheet, spacing about 2 inches apart. Cookies will not spread much during baking.
  9. Bake at 350°F for 15 to 20 minutes, until edges are lightly golden and centers are set.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Common Problems and Solutions

Q: Why are my cookies turning out hard and dry?

A: Make sure your persimmons are fully ripe and soft—they should be mushy. Under-ripe persimmons will be astringent and won't provide enough moisture. Also avoid overbaking; cookies are done when edges are just lightly golden.

Q: Can I use store-bought persimmons?

A: Yes, use Hachiya persimmons (the acorn-shaped variety) that are completely soft and ripe. Fuyu persimmons (the squat ones) are too firm for this recipe. You'll need about 3-4 very ripe Hachiyas for 1 cup pulp.

Q: My persimmon pulp has seeds and skin—do I need to remove them?

A: Yes, you want pure pulp. Scoop the soft flesh from ripe persimmons and push it through a sieve or food mill to remove seeds and any skin pieces. The pulp should be smooth.

Tips and Techniques

Wait until persimmons are extremely soft and ripe before using—they should feel like a water balloon. Under-ripe persimmons are astringent and will ruin the cookies. If you harvest wild persimmons, wait until after the first frost when they naturally sweeten and soften. These cookies stay moist and actually improve in flavor after a day or two stored in an airtight container.

Ingredient Substitutions

  • butter or shortening: all butter for richer flavor, or all shortening for softer texture
  • raisins: dried cranberries, chopped dates, or chocolate chips
  • chopped pecans: walnuts or leave nuts out entirely

Equipment Needed

  • mixing bowls
  • whisk
  • cookie sheet
  • wire cooling rack
  • measuring cups and spoons

Historical Context

Persimmons are native to the southern United States and have been foraged and used in cooking for generations. Wild American persimmons ripen in late fall and were traditionally harvested after the first frost, when they lose their astringency and become sweet. Louisiana cooks have long incorporated them into breads, puddings, and cookies.