"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
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Persimmon Cookies
Copyright © 2006 by Bill Scifres
(a version of my mother’s recipe, first published in  Indiana Outdoors by Bill Scifres)

In a large bowl cream: 
1 ½ cups sugar, and 
½ cup shortening

Stir in: 
1 cup persimmon pulp
1 egg (beaten)

Sift together:
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon (1 teaspoon might be better)
¼ teaspoon clove (powdered)

Stir dry ingredients into pulp-sugar mix and mix well (I use a strong fork or spoon).

Stir in 1 cup raisins, 1 cup nuts (pecans are good, hickory nuts and black walnuts would be better)--tough mixing, but mix it well.

Preheat oven to 350.

Drop cookie dough in small, round “gobs.”  They should be only an inch or so wide. Bake at 350 for 15 minutes, turning cookie sheet once or twice. If tops of cookies start browning at outer edges, take them out or bottoms will burn.

When you take cookie sheet out of oven, turn each cookie over as soon as possible with spatula to avoid further browning on bottom.

Roll each cookie in confectioners (powdered) sugar and allow them to cool. A simple butter/powdered sugar/water icing also is effective.

Click on thumbnail image for enlarged view.

persimcookies.jpg (52022 bytes)
This is one batch of persimmon cookies I made recently . . . recipe makes roughly 75 cookies.

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