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Cranberry Persimmon Cookies Recipe
Cranberry Persimmon Cookies Recipe photo by Taste of Home

Cranberry Persimmon Cookies Recipe

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During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1 cup mashed ripe persimmon pulp
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans
  • 1 cup dried cranberries or raisins

Directions

  1. Place persimmon pulp in a food processor; cover and process until smooth.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.
  3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 4 dozen.
Raisin Persimmon Cookies: Substitute walnuts for the pecans and raisins for the dried cranberries.
Originally published as Cranberry Persimmon Cookies in Taste of Home Christmas Annual Annual 2013, p161

Reviews for Cranberry Persimmon Cookies

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Reviewed Jan. 11, 2015

"Today is the second time I have made these yummy cookies. I modified the recipe this time and I like them much better now. I omitted some of the butter and substituted more persimmon pulp. I also put in one cup of oats instead of one cup flour. Both times I doubled the recipe. When I followed the directions exactly they were greasy."

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