Persimmon Pecan Cookies Recipe

This is a great spice cookie that we usually enjoy during the winter holidays (autumn to Christmas).

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I found some nice looking persimmons while grocery shopping last week and since they are not grown in North America and rarely imported here during the warmer months, I thought I’d grab some and make these cookies one last time before the summer.

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Persimmon Pecan Cookies
Yields 30
A moist and addictive spice cookie. Great for the autumn/winter months and holidays.
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Prep Time
14 min
Cook Time
11 min
Total Time
25 min
Prep Time
14 min
Cook Time
11 min
Total Time
25 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup white sugar
  3. 1 egg
  4. 3/4 teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground nutmeg
  10. 1/2 teaspoon ground cinnamon
  11. 1/2 teaspoon ground cloves
  12. 1 cup blended (puréed) persimmon pulp (about 3 persimmons)
  13. 3/4 cup sultana raisins
  14. 3/4 cup chopped pecans, toasted
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toast pecans for 2 minutes or until very lightly toasted. Set aside.
  3. Cream together butter and sugar. Add egg and vanilla then mix well.
  4. In a separate bowl mix the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves.
  5. Mix the flour mixture into creamed sugar mixture and mix well on low.
  6. Add the persimmon pulp, raisins, toasted pecan, and mix well.
  7. Drop by the spoonful on a parchment lined cookie sheet. There is no need to flatten the cookies as they will flatten on their own.
  8. Bake for 10 to 12 minutes at 350 degrees F. Let sit for a few minutes, then transfer to wire racks to cool.
Notes
  1. When blending the persimmons, peel them like a kiwi. Just remove the skin and you can use everything else. I used a blender and mixed them until there weren't many little chunks left.
  2. When the cookies come out of the oven, they will look puffy and roundish. Let them sit for a few minutes, then transfer them over to a wire rack. They will deflate on their own and will turn into moist, chewy cookies.
  3. Makes about 30 cookies.
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Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
Found in Featured, Foodie, Recipes
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