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Cranberry Persimmon Cookies

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. —Cleo Gonske, Redding, California
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup mashed ripe persimmon pulp
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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

  • Place persimmon pulp in a food processor; cover and process until smooth.
  • 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.
  • 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.
Raisin Persimmon Cookies: Substitute walnuts for the pecans and raisins for the dried cranberries.
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