Persimmon Cookies I

These Persimmon Cookies are so easy to make and are absolutely delicious! This recipe is perfect for anyone who loves persimmons, or anyone who wants to try something new. These cookies are soft, chewy, and full of flavor. Ingredients 2 ripe persimmons, pureed 1 teaspoon baking soda 2 cups all-purpose flour ½ teaspoon ground cinnamon…

These Persimmon Cookies are so easy to make and are absolutely delicious! This recipe is perfect for anyone who loves persimmons, or anyone who wants to try something new. These cookies are soft, chewy, and full of flavor.

Ingredients

  • 2 ripe persimmons, pureed
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup white sugar
  • ½ cup butter, softened

Instructions

1. Preheat oven to 350 degrees F (180 degrees C).

2. Dissolve baking soda in persimmon pulp and set aside.

3. Sift flour, spices and salt together, set aside.

4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients then nuts and raisins lastly.

5. Drop by teaspoonfuls onto greased cookie sheet about 2 inches apart from each other . Bake for 15 minutes or until golden brown on the edges

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 6 g
  • Saturated fat: 3.5 g
  • Trans fat: 0 g
  • Cholesterol: 20 mg
  • Sodium: 140 mg
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Sugar: 9 g
  • Protein 2g
Persimmon Cookies I

Which persimmon is best for baking?

Hachiya persimmons are the best type of persimmon for baking. They are extremely high in sugar content, which makes them very sweet and perfect for use in pies, cakes, and other desserts. Additionally, their flesh is very soft and easy to work with when baking.

Which persimmon is best for cooking?

There are two types of persimmon commonly found in stores – the Fuyu and the Hachiya. Both can be used for cooking, but they have different properties that make them better suited for different purposes.

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The Fuyu is a squat, round persimmon that can be eaten like an apple, skin and all. It is crisp and firm when ripe, with a sweet flavor similar to apricots or honey. Because of its crunchy texture, the Fuyu is ideal for using in salads or as a garnish. It can also be cooked into pies or other desserts.

The Hachiya, on the other hand, is long and oval-shaped with very astringent flesh. It must be fully ripe before it can be eaten – otherwise it will pucker your mouth up something fierce! When ripe, the Hachiya is soft and jelly-like, with a rich sweetness reminiscent of chocolate pudding. This makes it perfect for use in baking recipes such as cakes or cookies where you want a lot of flavor without adding too much bulk.

How do you prepare persimmons for cookies?

There are two main types of persimmons – hachiya and fuyu. For hachiya persimmons, you’ll want to scoop out the pulp with a spoon and discard any seeds. Pulse the pulp with a food processor or blender to make it smooth. Note that if a hachiya persimmon isn’t completely ripe, it will be too astringent to eat, so make sure your persimmons are squishy soft!

For fuyu persimmons, there’s no need to remove the seeds or blend the pulp. Simply peel the fruit and chop it into small pieces. Both types of persimmons can be used in cookies – just adjust the amount of blended pulp accordingly for hachiya persimmons.

Are Fuyu persimmons for eating or baking?

Fuyu persimmons are a type of fruit that can be eaten in many different ways. They can be eaten ripe or unripe, straight as is (sliced like an apple), or in various dishes. Though they remain fairly firm even when ripe, they are still great for baking and make excellent sauces, sorbets, and puddings.

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Which persimmons are best for baking?

There are two types of persimmons commonly found in grocery stores – Fuyu and Hachiya. Both can be used for baking, but Hachiyas are considered to be the better option because they are softer and have a higher sugar content.

Fuyus are firm and have a crisp texture, making them ideal for eating raw. They can also be used for baking, but their firmer texture means that they won’t break down as much during the cooking process. This can result in a final product that is less moist and flavorful than if you had used a Hachiya.

Hachiyas, on the other hand, are very soft – almost like jelly. This makes them easy to bake with, as they will break down quickly and produce a moist, flavorful cake or bread.


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