Frosted Persimmon Cookies

Last fall Brad gathered, cut, pureed, and froze dozens of Persimmons from a tree in a friend’s yard.  I didn’t even know what a Persimmon WAS, let alone how I was supposed to cook it.  Thankfully Simply in Season had a recipe for delicious Persimmon Cookies.  These are now a fall family favorite, and the kids love to help me bake them.

Persimmon Cookies (Simply in Season)

  • 2 cups / 500 ml sugar
  • 1 cup / 250 ml butter or margarine (softened)

Cream together with an electric mixer in a large bowl.

  • 2 cups / 500 ml persimmon pulp
  • 2 eggs (slightly beaten)

Blend in.

  • 4 cups / 1 L flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves

Sift together then add gradually to persimmon mixture, blending well after each addition.

  • 1 cup / 250 ml pecans or other nuts (chopped)
  • 1/2 cup / 125 ml raisins

Stir in.  Drop by tablespoon onto ungreased baking sheets and bake in preheated oven at 375F / 190C for 8-10 minutes.

(Optional) Frosting:

  • 3 cups / 750 ml powdered sugar
  • 3 tablespoons butter (melted)
  • 5-6 tablespoons milk

Blend together, adding enough milk to make a spreading consistency.  Frost cookies while warm.

Enjoy!

What fall recipes does your family enjoy?

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