Persimmon Cookies

Fall is the season for persimmons, and you can use persimmons to make the most wonderful persimmon cookies!

These persimmon cookies are cakey and filled with walnuts and dried, sweetened cranberries. I topped them with a icing that includes persimmon puree and tangy orange zest.

The difference between Fuyu and Hachiya persimmons

Fuyu kakis are short and stocky. You eat them like apples, peel them and cut them into slices. They should be firm.

Hachiya kakis (the ones pictured here are Hachiya) are acorn-shaped and taller than the shorter, squat Fuyu kakis. Hachiya persimmons must be fully ripe before you can eat them. Unripe hachiyas are extremely astringent and will make your mouth pucker if you try to eat them.

When a Hachiya persimmon is fully ripe, it’s mushy, like an overripe tomato, and its inside is runnier than pudding. Then the persimmon is ready to eat! Cut the top open and scoop out the sweet flesh with a spoon.

All about persimmons, the tempting, unusual fruit

CONTINUE READING:

How to make persimmon puree

For this persimmon cookie recipe (and many persimmon baked goods), you will need persimmon pulp. You can use either ripe Hachiya persimmons or Fuyu persimmons, but Hachiya is the best variety for pulp because it softens so much.

For Hachiya persimmons, scoop out the flesh with a spoon, discard any seeds and skins, and use a food processor or blender to puree the flesh to make it smooth. (Note that a Hachiya persimmon is underripe and too astringent to eat, so make sure your persimmon is mushy soft!)

For Fuyu kakis, you should use very ripe (not crunchy) kakis. Peel, chop, remove any seeds and process the chopped persimmons in a food processor.

Can you freeze persimmon pulp? Yes! In fact, freezing the pulp is a great way to store the puree for baking cookies year-round. Simply portion 1 cup of the pulp into freezer bags and lay flat in the freezer to freeze.

Photos and recipe updated December 7, 2017, first published in 2005.

preparation time
20 minutes

cooking time
14 minutes

Relax
60 minutes

total time
94 minutes

portions
24 servings

If you are using a Hachiya persimmon, it should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds that may be present. Each hachiya persimmon should yield between 1/2 cup and 3/4 cup pulp.

For the cookies:

1 Cup very ripe Persimmon pulp
1/2 teaspoon baking soda
1/2 Cup white granulated sugar
1/2 Cup Brown sugar
1/2 Cup (4 ounces, 1 stick) unsalted butterat room temperature
1 teaspoon vanilla extract
1 egg
1 teaspoon grated Orange peel
2 cups (270G) flour
1 teaspoon Cinammon
1/2 teaspoon Salt
2 teaspoon baking powder
1/4 teaspoon Ground carnations
1 Cup chopped walnuts
1 Cup chopped dried cranberriesraisins or dates

For the glaze:

2 cups powdered sugar
2 tablespoon orange juice
1 tablespoon Persimmon puree
1 teaspoon grated Orange peel

Mash the persimmon flesh and add the baking soda:

Using a blender, food processor, or mini chopper, puree the ripe persimmon flesh until smooth. Stir in 1/2 teaspoon baking soda.
Beat the wet ingredients:

Cream together the butter and sugar in a large bowl. Beat in the egg and vanilla extract. Mix in the kaki puree and orange zest.
Combine the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, cinnamon, ground cloves, and salt.
Prepare the dough and chill:

Add one-third of the dry ingredients to the persimmon mixture and stir just until the flour is incorporated. Stir in nuts and dried fruit.

Chill the dough for 1 hour.
Bake:

Preheat oven to 350°F. Drop cookie dough bases onto non-stick baking sheets, leaving at least an inch between cookies.

Bake 13 to 14 minutes, or until cookies are browned around the edges and spring back when lightly touched in the center. Allow to cool on wire racks before freezing.
Make glaze:

While the cookies are cooling, sift in the powdered sugar and mix in 2 tablespoons of the orange juice until smooth. Add 1 tablespoon persimmon puree and 1 teaspoon orange zest and mix until smooth.

Dip a spoon into the frosting mixture and drizzle over the cookies. Allow to harden before serving.

nutritional information (per serving)
206	calories
8g	Fat
34g	carbohydrates
2g	protein

Persimmon Cookies