StephanieL Posted December 6, 2019 Share Posted December 6, 2019 Holiday scented persimmon cookies full of walnuts, blond raisins, persimmon pulp, cinnamon, nutmeg and cloves Will definitely need to try that. I'm not a walnut fan, but I bet they'd be good with pecans. 1 Quote Link to post Share on other sites
bloviatrix Posted December 6, 2019 Share Posted December 6, 2019 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. Quote Link to post Share on other sites
voyager Posted December 6, 2019 Share Posted December 6, 2019 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. Quote Link to post Share on other sites
joethefoodie Posted December 6, 2019 Share Posted December 6, 2019 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? Quote Link to post Share on other sites
voyager Posted December 6, 2019 Share Posted December 6, 2019 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. Quote Link to post Share on other sites
Stone Posted November 2, 2020 Author Share Posted November 2, 2020 Made a batch of Bruno's peanut butter cookies recently. I used Demerara sugar instead of brown sugar, which ended up with a darker and chewier texture. The dulce de leche piece of this is pretty easy and that stuff is good. Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 One of our favorites, thin and crispy oatmeal cookies, with a sprinkle of fleur de sel, from an old CI recipe. 1 Quote Link to post Share on other sites
joethefoodie Posted January 18 Share Posted January 18 Chocolate chip pecan cookies. Recipes I tend to follow to the letter include cookies. I'll sub walnuts for pecans, or vice versa, but that's about it. This recipe (from the back of the Ghiradelli chocolate chip package) called for either nut. 1 Quote Link to post Share on other sites
voyager Posted January 18 Share Posted January 18 Look great! An excellent baker on another forum posted about these Salted Chocolate Rye Cookies from Tartine Bakery. 1 Quote Link to post Share on other sites
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