Angie’s Persimmon Cookies

Here in California, persimmons (known to Brits as sharon fruit) are getting to be ripe. When I was a child, the elderly Italian couple across the street had a huge persimmon tree and every year Angie, half of the couple, would make amazing cookies from them. This was her recipie:
Preheat your oven to 375 F (190 C, gas mark 5)

  • 1 Cup (240 mL, 200 g) sugar
  • 1/2 Cup (120 mL, 120 g) shortening or butter
  • 1 beaten egg
  • 1 tsp (5 mL) baking soda
  • 1 Cup (240 mL) persimmon pulp
  • 2 Cups (480 mL, 240 g) flour
  • 1 tsp (5 mL) salt (I use less than Angie did)
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/8 tsp nutmeg
  • 1 Cup (240 mL) nuts

cream 1/2 of sugar with shortening. Mix remaining with egg. Combine. Dissolve soda in pulp and put fruit through strainer and beat into sugar mixture. Mix dry ingredients and blend in. Finally, mix in the nuts.

Soon it on to a baking sheet with a big spoon. They rise a lot when you cook them, like tiny cakes.

Bake 10 -15 minutes.
These cookies are super fantastic. After Angie passed, my mom would make these every year. I got the recipe from her when I was at university. These cookies will make you feel happy.

Published by

Charles Céleste Hutchins

Supercolliding since 2003

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