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Persimmon Cookies Recipe

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This recipe for Persimmon Cookies, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marian Lankard


c. unsalted butter
c. granulated sugar
c. brown sugar

1 c. Fuyu or Hachiya persimmon pulp (fruit should be soft. Peel, chop and remove seeds before processing)
1 egg
1 c. walnuts, chopped
1 c. chopped dried cranberries, dates or raisins
2 c. flour, sifted
1 tsp. cinnamon
tsp. ground cloves
1 tsp. salt
tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 egg
1 tsp. grated orange zest

2 c. confectioner's sugar
2 tbsp. orange juice
1 tbsp. persimmon puree
1 tsp. grated orange peel

Prepare persimmon pulp using blender or food processor until smooth; add tsp. salt.

Cream together butter and sugar. Beat in egg and vanilla extract. Mix in persimmon puree and orange zest.

Combine remaining dry ingredients and add to creamed mixture.

Stir in nuts and dried fruit.

Chill for one hour.

Preheat oven to 350. Drop cookie dough rounds on greased cookie sheet leaving one-inch between for 12 mins.

Let cook on baking racks before frosting.

Prepare frosting:
While cookies are cooling, sift confectioner's sugar then whisk in 2 tbsp. orange juice until smooth. Add 1 tbsp. persimmon puree and 1 tsp. orange zest and mix until smooth.

Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
90 mins. total




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