My husband’s grandfather came up with this recipe along with many other persimmon recipes as they had persimmon trees in their back yard. My father-in-law passed this recipe down to his children and eventually it will pass to my munchkins. This recipe calls for the orangey red persimmons and MUST be ripe. Other persimmons should work as well, but I’ve never used them.
Makes 4 to 5 dozen cookiesIngredients:
1 cup shortening
2 cups white sugar
1 ¼ tsp. vanilla extract
2 eggs, beaten
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/3 tsp. ground clove
4 cups white flour (can change up to 2 cups to white whole wheat flour, but the texture of the cookies will change!)
2 cups persimmon pulp
2 cups chopped nuts (walnuts or pecans work well)
½ to 1 cup shredded coconut (I personally don’t like it but my sister-in-law does)
1 cup raisins or currants
Grease cookie sheets or use Silpat.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove. Take 1 cup of flour and combine with nuts, coconut and raisins. Set aside this mix and then the rest in another bowl.
Cream together shortening and sugar until fluffy.
Add eggs one at a time to mixture.
Add vanilla and then add half of the persimmon pulp. When combined, add 2nd half.
Add flour in thirds and combine just enough to get wet. Try not to over mix.
Add final cup with nut/coconut/raisin mix.
Drop mixture in teaspoon measurements on cookie sheet. Bake for 18 minutes. If your oven runs hot, check at 16 minutes.
Can make these bigger and dunk in whipped cream for a heavenly over the top treat as well!