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Spicy persimmon cookies

The heart-shaped Hachiya is the go-to persimmon variety for baking. Tip: Be sure it is completely ripe, or it will make your mouth pucker!

Gwen Schoen

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1 tsp. baking soda
2 ripe Hachiya persimmons, pureed
2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup sugar
1/2 cup butter
1 egg
1 cup raisins
1 cup chopped walnuts


Preheat oven to 350 degrees. Dissolve baking soda in persimmon pulp and set aside. Sift together flour, spices and salt; set aside. Cream together sugar and butter until fluffy, then beat in egg and persimmon pulp. Stir in dry ingredients. Add raisins and nuts and blend them into the dough.     

Drop by tablespoonfuls onto greased cookie sheets. Bake for 15 minutes or until firm and just beginning to brown around the edges. Remove cookies from baking sheets and place on a rack to cool.

Makes 2 dozen

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