Hello! Many of you sampled a persimmon cookie last week, and so I am sending the recipe. My baking persimmons still need another week to soften, but I thought some of you might be anxious to get the recipe now. =) This recipe comes from my husband’s grandmother.

I’ve used butter and shortening. I like it better with shortening, but as I don’t use Crisco, it’s tough to find a good alternative. I used to buy Earth Balance shortening, but I can’t find it anywhere this year. I used palm oil/shortening for the cookies I made last week. It was fine, but they came out kind of flat, like when I’ve used butter. Either way, they are tasty, so have fun! Also, I mostly used whole wheat flour, with just a 1/4 c. of white flour.  – Michelle Schneider


  • 1C persimmon pulp
  • 1 egg, beaten
  • 1t baking soda
  • 1C nuts (walnuts)
  • 1C raisins
  • 1C sugar
  • 3/4 C shortening
  • 1 3/4 C flour
  • 1/2 t cinamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t cloves


  • Cream the egg and baking soda into the persimmon pulp
  • Add shortening/butter and then add the dry ingredients
  • Bake at 350 for 12 – 15 minutes