Persimmon Cookies
Every year I get a large wall calendar from my mom courtesy of Ranch 99 supermarket. It always has pictures of pretty fruit, which I love to gaze at. The fruits always vary, but the last few years, the first fruit photograph is always of persimmons.
Technically, persimmon season is about over. I pureed the last of my batch and stuck the puree in the freezer. We also dried quite a few of them. I love eating dried persimmon slices. (For a quick tutorial on the different types of persimmons so you don’t accidentally bite into an astringent one, you can read my post here.)
The last few weeks I was trying new recipes, including these persimmon cookies. I found the recipe on Two Peas and Their Pod.
I chose to skip the icing and leave the cookies plain. It’s a new year and I need to cut some calories.. I also left out the walnuts and raisins because I know my family and they won’t touch baked goods with that stuff.
My cookie batter was more liquidy than I anticipated. It made it almost impossible to form a cookie shape. I just tried my best when portioning out the batter to make a round shape with my ice cream scooper.
Since I wasn’t adding icing, I decided to throw in some chocolate chips to add some texture and contrast for the cookies. Even though I had some problems with the batter and the cookies spread out more than I wanted, they were still tasty.
The cookies have a moist, cakey, chewy texture. The cookies received a mixed review from my family. Both my baby brother and I enjoyed them. I thought they made a perfect spice cookie. FH didn’t care for them at all though. Oh well. Can’t please everyone. I would definitely make these again.
You can view the recipe here. I followed it for the most part except I left out the icing, raisins, and I added a cup of chocolate chips to the batter.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram
Ann P. — January 2, 2012 @ 11:28 am
Persimmon and chocolate = YUMMMmm
Kirbie replied: — January 2nd, 2012 @ 11:47 pm
I think chocolate is a good combination with just about anything =)
beti — January 2, 2012 @ 7:02 pm
I’ve never tried persimmon before but the cookies seem pretty good, so soft and with a nice color
Kirbie replied: — January 2nd, 2012 @ 11:46 pm
It’s good to eat on its own, but it’s also great for cooking and baking. I love it raw in salads, or cooked in breads and cakes and cookies.
Russell at Chasing Delicious — January 2, 2012 @ 8:32 pm
Wow. What a recipe! I love cookies but I haven’t tried anything like this. I will have to change that.
Kirbie replied: — January 2nd, 2012 @ 11:43 pm
Yes you should check it out!
Catty Critic — January 2, 2012 @ 8:47 pm
I have a bunch of persimmons my mom brought me from the Korean market. I’ve been wanting to try cooking with them but I also just love eating them plain… Yum.
Kirbie replied: — January 2nd, 2012 @ 11:43 pm
Ah, I probably would be like that too. Except both my mom and aunt have trees, so it’s really like this enormous supply. Way too many to eat