Red Truck Bakery's persimmon cookies from The Washington Post

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Notes about this recipe

  • anya_sf on September 30, 2020

    Good, fairly standard persimmon cookie recipe with a soft, cakey texture and plenty of spice. Not so pretty without a glaze, but plenty sweet.

  • TrishaCP on April 15, 2020

    Made these with frozen persimmon purée after coming across it during a freezer-diving expedition. These cookies are cake-like with a delicate sweetness from the persimmons and were very easy to pull together. I will definitely be making them again.

  • anightowl on December 07, 2016

    I have made a lot of persimmon cookies, using various recipes over the years - this recipe produced the best ones I have ever made. I have a Fuyu persimmon tree so I use those rather than Hachiya persimmons (I just wait until they get quite soft and freeze the resulting goo until I need it). I swapped out the walnuts and raisins for pecans and craisins.

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