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#16 StephanieL

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Posted 06 December 2019 - 12:01 AM

Holiday scented persimmon cookies full of walnuts, blond raisins, persimmon pulp, cinnamon, nutmeg and cloves

 

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Will definitely need to try that.  I'm not a walnut fan, but I bet they'd be good with pecans.


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#17 bloviatrix

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Posted 06 December 2019 - 01:48 AM

Sure.    My m-i-l's persimmon cookies:

 

Cream together 1/2 cup butter

1 cup sugar

2 eggs

1 cup persimmon pulp  

 

Add 2 cups sifted flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon each cinnamon, nutmeg, cloves

Combine well

 

Add 1 cup chopped walnuts and 1 cup raisin.   

 

Drop by tablespoon; Bake 15 - 18 minutes at 375F.    These were baked for 15 minutes.    Longer if you want a crisp cookie.   We like chewy.

Thank you! Do you think it creaming the butter, sugar, eggs, pulp in the food processor would work? I'm too lazy to pull out my mixer.


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#18 voyager

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Posted 06 December 2019 - 02:29 AM

 

Sure.    My m-i-l's persimmon cookies:

 

Cream together 1/2 cup butter

1 cup sugar

2 eggs

1 cup persimmon pulp  

 

Add 2 cups sifted flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon each cinnamon, nutmeg, cloves

Combine well

 

Add 1 cup chopped walnuts and 1 cup raisin.   

 

Drop by tablespoon; Bake 15 - 18 minutes at 375F.    These were baked for 15 minutes.    Longer if you want a crisp cookie.   We like chewy.

Thank you! Do you think it creaming the butter, sugar, eggs, pulp in the food processor would work? I'm too lazy to pull out my mixer.

 

Sure, or by hand.   I would blend in persimmon by hand so as to leave the segments as whole as possible.   They bake into succulent morsels.   


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#19 joethefoodie

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Posted 06 December 2019 - 06:20 PM

So, there are usually 2 kinds of persimmons available in California.  The Fuyu I could see leaving chunks.  But if it's ripe pulp, that's probably an Hachiya?



#20 voyager

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Posted 06 December 2019 - 09:50 PM

So, there are usually 2 kinds of persimmons available in California.  The Fuyu I could see leaving chunks.  But if it's ripe pulp, that's probably an Hachiya?

 

Hachiya is the normal suspect, but when I have a surfeit of very ripe fuyu, I use them as well.    There are two concepts here.    If you puree the pulp, you will have a cake-like cookie without noticeable pieces of persimmon.    We prefer to leave the segments as whole as possible.   They cook up into soft and candy-like jewels.   Your choice.


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