Welcome back!
I LOVE this recipe. It’s my grandmother’s, and I ate these growing up. Christmas always meant Grandma was making Persimmon cookies. I had no idea what Persimmons even were until I was an adult, nor did I care. I just knew that these cookies rocked.
Ahhh the memories…
Several years ago, our family gathered at the beach for Christmas. My mom was living there at the time, so we crowded into her oceanside condo. Let me tell you, it was rough… uh, not really. (Ok, it was cold, but when I’m walking on the beach I just don’t care!) Anyway, Grandma brought a HUGE batch of cookies with her. All I remember was my uncle grabbing his coffee can full of cookies, tucking them under his arm and threatening (jokingly?) anyone who touched his stash. I smile and giggle a little bit about it to this day. 
I hope you enjoy this recipe as much as my family and I do.
Persimmon Cookies
1/2 cup shortening or butter
1 cup sugar
1 egg, beaten
1 cup persimmon pulp
1 teaspoon baking soda (add to pulp)
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon cloves, ground
1 cup raisins
1 cup nuts (walnuts or pecans)
Preheat oven to 350 F.
In a large bowl, sift together dry ingredients (flour through cloves). In another large mixing bowl, cream together shortening/butter and sugar. Add beaten egg & pulp to butter mixture and combine well. Add sifted dry ingredients and mix just until combined. Fold in raisins and nuts.
Drop tablespoons of dough onto ungreased (or parchment-lined) cookie sheets.
Bake at 350 F for 8-10 minutes. Cool on wire racks. Enjoy!
(photo: Japanese Persimmon, by potaufeu on Flickr)
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I can totally relate to your story—your uncle with the coffee can
.
Isn’t it funny how tradition foods can bring out the worst in us? Our family has seriously gotten in friendly fights over who gets the last serving of the homemade sauerkraut at Thanksgiving, the last sugar cookie at Christmas, or the last scoop of grape sherbet at Easter. Because we only get these things once or twice a year, they become as important as a scare commodity:).
jyl,
MommyGossip—GNO
jyl @ mommygossip-gno´s last blog post..Topic Talk—Sweet Treats for the Holidays!
Found you through the Inspired Room. I have been loving my browse, and all the great ideas.
Thanks for commenting gals! Btw, if you’re looking for more holiday ideas, check out The Inspired Room’s holiday link fest here:
http://theinspiredroom.net/2008/11/13/friday-link-love-ideas-from-blogland/
OK … for those of us who still don’t know what persimmons are … where does one find a cup of pulp?
Jeanne @ Inspiring Ideas´s last blog post..Wheat Cross Decor
That is a GREAT question, Jeanne. Persimmons are a kind of fruit (veg?). They look really similar to a tomato. You can find them in markets right now. All you do is puree the ripe seeded fruit (peeling is optional) in a blender or food processor. It takes about 3 persimmons to make a cup of pulp.
Man, I tired a persimmon once. So astringent! But that was years ago, and my palate is much more sophisticated now. I bet I’d love them.
The Asian ladies at Fubonn are all over those things, and those old Asian ladies really know what’s up.
Hmmm…interesting! I might have to try these if I ever see a Persimmons!
happy day!
Melissa
melissa @ the inspired room´s last blog post..Gobble, Gobble & Christmas Linky Love
persimmons are so yummy the cookies are fabulous
What you left out was you guarding your own portion!! Haha, these are WELL worth guarding. Thanks for sharing this piece of our family with the world. I’m off to make a batch for my own little family.
Thank you for posting this recipe on the web, I have just recently moved and all of my cookie recipes are in storage. On our last trip to California I picked a few good persimmons off our tree and they are just now ripening up. Thanks to your recipe I will be baking persimmon cookies today.
Your story was very fun, thanks for sharing.