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Persimmon Cookies

Persimmon Cookies

Southern Living OCTOBER 1996

  • Yield: 5 dozen


  • 2 large ripe persimmons, peeled and coarsely chopped
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup sifted powdered sugar
  • 3 tablespoons lemon juice


Process chopped persimmon in a food processor until smooth, stopping once to scrape down sides. Measure 1 cup pulp.

Combine pulp, sugar, oil, and egg, stirring until mixture is smooth.

Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended. Stir in raisins and walnuts.

Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 375° for 9 minutes. Transfer to wire racks placed on wax paper.

Combine powdered sugar and lemon juice, stirring until smooth; drizzle over warm cookies. Cool.


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Persimmon Cookies Recipe