Recently I was reading a book where the main character baked her signature “Persimmon Cookies.” All the book characters absolutely loved the treat … I figure what better endorsement is there?
Since this was the first time either Jack and I have heard of these cookies we decided to do some research. If your lucky there might be persimmons in the produce section of your local grocery. This is one of the rare fruits that is still sold seasonally. But, have you ever tasted one?
As Jack tells it … growing up the Schommer kids were exposed to a lot of exotic foods … they even had serving utensils for escargot. But Jack couldn’t remember ever tasting any variety of this bright orange fruit.
Persimmons originated in China where they have been cultivated for centuries. There are two varieties … non-astringent (Fuyu) and astringent (Hachiya). You may have trouble finding either in your local market.
Fuyu is round and flat or donut shaped and it’s skin is more golden orange.
These can be eaten regardless of ripeness and are great sliced onto a salad and should be eaten when the flesh is firm.
The Hachiya (ideal for baking) is typically larger and acorn or oblong in shape, with skin in a deep orange. It will frequently have black sun spots (not a problem).
This astringent-variety must be ripe to eat, and by that we mean soft, very soft. If you should take a bite of an un-ripened Hachiya it will turn you throat to dust (… you have been warned). On the other hand, ripe ones are the best for baking, making excellent cookies.
Persimmons taste of honey with a touch of cinnamon and once you’ve found them you’ll be back.
The cookie recipe we are sharing uses Hachiya and adds seasonal spices to the ripe fruit to bring out their flavor.
Then they are topped with a sweet orange glaze that is perfect with eggnog or whiskey.
Persimmon Cookies
Ingredients
Cookies
- 1 cup very ripe persimmon pulp puree
- 1/2 tsp baking soda
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 cup walnuts, chopped
- 1 cup golden raisins Substitute chopped cranberries or dates for raisins.
Glaze
- 2 cups confectioners sugar
- 2 tbsp orange juice Reserve a couple of extra tablespoons in case you need to adjust the consistency of the glaze.
- 1 tbsp persimmon puree
- 1 tsp orange zest
- 1/2 tsp orange extract
Instructions
- If available, use hachiya persimmons (ideal for baking). They should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds or membrane that might be there. Each hachiya persimmon should yield approximately 1/2 cup to 3/4 cup of pulp.
- Prepare persimmon pulp: Using a blender or foot processor, puree the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon bakiing soda.
- Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon puree and orange zest.
- In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, ground nutmeg, and salt.
- Make cookie dough: Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts and dried fruit.
- Chill dough for 1 hour.
- Bake: Preheat oven to 350 degrees. Drop cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 13-14 minutes or until cookies are browned around the edges and spring back when lightly touched in center. Let cool on baking racks before frosting.
- Prepare glaze: Sift confectioners sugar, then whisk with 2 tablespoons of orange juice until smooth. Add 1 tablespoon of persimmon puree, 1 teaspoon of orange zest and 1/2 teaspoon orange extract (optional). Mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.
Cocoa Drop Cookies
Ingredients
Cookies
- 1 3/4 cup AP flour
- 1/2 tsp baking soda
- 1/2 cup cocoa
- 1/2 tsp salt
- 1/2 cup shortening at room temp
- 1 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla
- 1/2 cup walnuts chopped
Brown Butter Icing
- 1/4 cup butter
- 2 cups powdered sugar keep ¼ cup in reserve
- 2 Tbls heavy cream
- 1 tsp vanilla
Instructions
- Sift together dry ingredients in a medium bowl.
- In the bowl of a stand mixer, cream together shortening, sugar and the egg.
- Add in buttermilk and vanilla mix until combined and smooth.
- Add the dry ingredients, 1/3 at a time to the liquid and mix until combined before adding next third.
- Stir in chopped nuts and refrigerate dough for one hour.
- Preheat oven to 400º
- Using a cookie scoop, place balls of chilled dough on to parchment lined baking sheets. 2 tablespoon measures (30g) will yield about 24 2” cookies. 1 tablespoon measures will give you 1 ½ inch cookies and yield about 45.
Brown Butter Icing
- Melt butter in sauce pan over medium heat, stirring regularly until it comes to a boil, reduce heat to med. low and continue stirring until it turns a golden brown color. Remove from heat and pour over 1 ¾ cup of powdered sugar in a medium bowl, add in cream and vanilla, whisk until you have a thick, spreadable icing. You can add the reserved sugar to help get the proper consistancy.
I’m going to try these! I also have a good recipe for persimmons in a salad…. I think it’s from Sunset and Jane & I have used it for Thanksgiving. Lots of people around here have persimmon trees in their yards.
they are good cookies … can you send me the salad recipe thanks js