Persimmon Cookies

Fuyu PersimmonsFuyū 富有 Persimmons

Ingredients:Nut Alergy WarningVegetarian
Pulp of 3 medium sized Fuyū 富有 Persimmons
1 tsp Baking Soda
1 cup granulated Sugar
1/2 cup Butter, room temperature
1/2 tsp Vanilla Extract
1 Egg
1 cup Whole Wheat Flour
1 cup All Purpose Flour
1/2 tsp ground Cinnamon
1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/2 tsp Salt
1 cup Raisins
1 cup Walnuts, crushedDirections:


  • Preheat the Oven to 350° F.
  • In a food processor, pulse the Persimmon Pulp and Baking Soda until a puree forms. Set aside
  • In a large bowl combine the Sugar, Vanilla, Butter, and Eggs, mixing well.
  • Pour in the Persimmon Pulp, and mix well.
  • In a second large bowl sift in the two types of Flour and Spices.
  • Slowly incorporate the Dry Ingredients with the Wet Ingredients, mixing as you go.
  • Add the Raisins and Walnuts, folding the mixture rather than beating it.
  • On greased baking sheet, spoon teaspoon fulls of batter 2″ apart from each other.
  • Bake for 12-15 minutes; remove to a rack; and repeat till done.

Makes about 3 dozen little cookies.

NOTES: Persimmons come in two real varieties: Astringent and Non-Astringent. The most common Astringent Persimmon is the Hachiya 蜂屋 and tends to look like a bee-hive or heart in shape. You can tell it astringent because when you bite into it, it dries out your mouth. If you can only find this type of Persimmon, then double the Baking Soda, also look out for the large seeds. Fuyū 富有 Persimmons are a variety of the Non-Astringent Persimmons, and look a little bit like a squashed tomato. They lack the strong dryness of the Astringent varieties, and taste good eaten by themselves. Because of their sweet flavor, lack of dryness, and no seeds, I prefer Fuyū 富有 Persimmons.

Substitute dried Cranberries for all or part of the Raisins. Substitute Pecans for all or part of the Walnuts


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