SPICY CHRISTMAS PERSIMMON COOKIES
YIELD 6-12 DOZENS
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INGREDIENT LIST
3 CUPS BROWN SUGAR 1 CUP BUTTER
3 CUPS PERSIMMON PULP 2 EGGS 4 CUPS FLOUR
2 TABLESPOON BAKING SODA 3/4 TABLESPOON SALTS
2 CUPS RAISINS 2 CUPS CHOPPED or GROUND PECANS
- GROUND CINNAMON, NUTMEG, and CLOVES, TO TASTE
- (DRU’S MEASUREMENTS TO FOLLOW)
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DIRECTIONS
3 Cups of Brown Sugar
1 Cup Butter (First soften cubes of butter in the microwave until near melting)
In a very large mixing bowl, cream together the sugar and the butter
3 Cups Persimmon Pulp
2 Eggs
Then Add the Persimmon Pulp and Eggs and Mix Together
In a small bowl sift & mix together the following ingredients:
4 Cups Flour 2 Tspns Baking Soda 3/4 Tspn Salt
1 Tspn Cinnamon 1 Tspn Nutmeg 1/2 Tspn Ground Cloves
Then Add the Dry Ingredients to the Persimmon Mixture in the Large Bowl and Stir Well
2 Cups Raisins (First soak in hot water to plump…don’t forget to drain)
2 Cups Pecans, Finely Chopped or even Ground
Finally Add the Plumped Raisins and Ground Nuts, Stir again
Drop by Teaspoonfuls on Cookie Sheet and Bake at 350 degrees for 15 Minutes. Remove from Oven (DO NOT OVER BAKE) the cookies should be soft when they are removed from the oven. Loosen with a Spatula but allow to Cool for 2-3 Minutes before Removing Them from the Tray
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*FOR TOPPINGS IF YOU REALLY WANT “AFTERS” YOU CAN DUST THE COOKIES WITH POWDERED SUGAR WHILE THEY COOL ON THE TRAY
*DRIZZLE WITH A SMALL AMOUNT OF YOUR FAVORITE HARD SAUCE
*OR MAKE A CREAM CHEESE FROSTING AND PLACE A SMALL DOLLOP ON TOP OF EACH COOKED BUT OUR FAMILY IS SATISFIED WITH THESE COOKIES JUST AS THEY COME OUT OF THE OVEN
ENJOY
saywhatumean2say 
Thank you for the recipe Auntie Dru 😀
Yum 😛
I’m just wondering what is PERSIMMON? (I will find out, I hear there’s a thing called the internet that can help…)
Does spotted stripey tiger eat some too? M
Well they are a semi unique semi-tropic fruit from trees that abound in So.Cal. So these are sort of “fruity” cookies that are sort of like banana bread or pumpkin bread or something like that but cookies. Sort of the fruit cake of my family cuz I have a tree that is over 50 years old but still produces more than we can use. People show up at my door when they start to ripen….Fall and Winter around here…and ask if they can pick them since the tree is just dropping them faster than we can use them. BIRDS LOVE ‘EM BUT SPOTTED STRIPEY TIGER WOULDN’T GIVE THEM A SNIFF.
giggle. Thank you for stopping on by….~~dru~~
ps, I really can’t take credit for this recipe…it is far to much for me; I just open cans. I also have an “Auntie Dru” as opposed to me “Auntie (sister) dru~~
Wow, you actually have this tree! I’m living back home for some years now and my elderly mother has apple and pear trees, it’s so nice having home grown fare. I planted a blackberry bush but the birds always get there first, lol. Yum, I like banana-bread, been a long time since I had that. Hehe Spotted Stripey Tiger…give him (or her) a big cuddle from me 🙂
Aha! Daft me I thought they were some kind of exotic tiny peach! I love these. Never thought of baking them though. Cinnamon is always good…
Yup cinnamon is NEVER wrong and Yup you’ve got it right….those are the fruit. There are at least two kinds; my trees’ kind and the Japanese kind. Those are good frozen and sliced, with perhaps a small sprinkle of sugar, as a light dessert. ~~dru~~
Almost sound like I cook don’t i?
Maybe you’re just a cook of those (whoops! I forgot how to spell it). I think we, in Europe, get smaller ones. I really like Japanese food but haven’t had the courage yet to try and make it myself.
Oh, I’m getting hungry just reading this! How do you get the persimmon “pulp”?
We just take the persimmons before they fall off my tree and are ant infested but Farmers’ Market buys work just as well, then if they are not very ripe let them sit until they ripen. They are one of the fruit that will ripen off the tree. Cut them in half and skim off that which looks “seedy” and scoop out the rest with a spoon and mash in a bowl or mix in a blender.
My Aunt freezes the pulp in baggies of the amount she needs per batch or in this case, double batch and lets it thaw until she can mix it in the Sugar and Butter.
She has made at least 24 dozen this year for family gatherings and her daughter’s clients that attended her “Retirement/”Meet and Greet the Vet taking over” party…..sigh…I no longer have a vet in the family.
I’m actually getting a little tired of them myself but she says she is out of persimmons now anyway. Next she can make me pumpkin cookies that are basically the same recipe, at least I think so.
These cookies are hearty and travel well, so as a meal they really are worthy, unless you’re a diabetic like me, then there is too much sugar to eat a lot of them or as a stand alone meal. ~~dru~~