Persimmon Cookies

Persimmon cookies are basically prepared from pulp of persimmon fruit. It is an orange color, edible fruit, belonging to genus Diospyros and family Ebenaceae. The fruit comes in two varieties Fuyu and Hachiya, both having extremely different properties. Fuyu persimmon is short and squat, having quite a resemblance to tomatoes, usually peeled and sliced before eating. While hachiya fruit is larger and somewhat acorn shaped, having an extremely astringent flavor and can be a mouth plucker if eaten before its properly ripe. However, when hachiya persimmon is overripe, it is opened and the sweet, yummy pulp is spooned out. The pulp can either be consumed directly or used to make baked goods like cookies. So without delaying, let us have a look at some easy to prepare and healthy persimmon cookie recipes.

Persimmon Cookie Recipes

Basic Recipe

Ingredients:

• ¾ cup very ripe Hachiya persimmon puree
• 1½ cup brown sugar
• 2 ¾ cups flour
• ½ cup (4 oz) unsalted butter, at room temperature
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup chopped walnuts
• ½ tsp baking soda
• ¼ tsp cloves
• 2 eggs
• 1¼ cups confectioner's sugar
• 1 tbsp persimmon puree
• 1 tsp grated orange peel
• 2 tbsp milk

Directions

To prepare the puree, cut off the top of a very ripe hachiya persimmon and scoop out the pulp while discarding the seeds with the help a spoon. Take a bowl and cream butter, brown sugar, vanilla and eggs together. Add persimmon puree and stir well. In a separate bowl, mix all dry ingredients and add to the persimmon mixture; stirring constantly until flour is incorporated well. Add nuts and place the cookie dough on a plastic wrap. Shape the dough in to long cylindrical log and then wrap the dough properly with the plastic wrap. Keep it in a refrigerator and let it chill for a couple of hours.

Preheat oven to 375° F, remove the dough from the refrigerator and unwrap from plastic wrap. Slice with a sharp knife, 1/4" thick rounds and place the cookie dough rounds on stick-free cookie sheets, keeping at least an inch distance between the cookies. Bake the cookies for 10 - 12 minutes or until they spring back when touched in the center. Once they are baked, set them aside to cool down. In a bowl, sift confectioner's sugar and whisk with 2 tbsp milk until smooth. Put 1 tbsp persimmon puree and 1 tsp grated orange peel; mix until smooth. Dip a spoon into this prepared mixture and dribble over the cookies. Allow the cookies to harden and serve.

Vegan Recipe

Ingredients

• 1 cup persimmon pulp
• 2 tsp cornstarch
• 1 tbsp water
• ½ cup vegan butter
• 1 cup sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• 2 cup flour
• 1 tsp baking soda
• 1 cup chopped nuts
• 1 cup chopped dates

Directions

In a large bowl, mix the butter and sugar until it forms a creamy consistency and then blend in the pulp, cornstarch and water together. Set the mixture aside. Take a separate bowl and mix cinnamon, nutmeg, ground cloves, flour and baking soda. Now add the wet mixture in to dry mixture and stir well. Also add nuts and dates, and mix well. Use a small tsp to place the cookies dough on greased baking sheet and then bake at 350° F for 10 - 12 minutes or until the bottom turns slightly brown. Allow the cookies to cool down and serve.

These were delectable and easy persimmon cookies recipes, that will surely satiate your taste buds. So, now that you know how to prepare them, try making these cookies at home and enjoy with your loved ones.