Persimmon Cookies

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Ahhhhh! It's the day before Thanksgiving! Do you know how excited I am? I bet you feel the same way.

I love, love Thanksgiving. I look forward to it all year. I love hanging out with my family, relaxing, and of course, eating. I have a feeling my sisters and I are going to be fighting for the last of the sweet potatoes. :)
You're GOING DOWN, Rachel!

I'm looking forward to the sweet potatoes, dressing, and pecan pie the most. Oh, and gravy. Don't get me started on how much I like gravy.

I have to wait tables tonight, and it's going to be PACKED. It's always really busy on the day before Thanksgiving. People come in to eat and buy our rolls. We sell thousands of dozens of rolls on this day. I think I'll get out pretty late, which means I'm going to be baking desserts into the night. Ha. Not fun.

I have a top secret cake I'm baking (you'll learn more about this in the future), and I'm going to be baking some chocolate pecan pie bars. I think I'm going to hand over corn casserole duty to Eric since he'll be home tonight.

Anyway, I'm very excited and can't wait for tomorrow. I hope you all have a wonderful Thanksgiving with your family and friends! I'll be thinking of everyone!

Let's get to the giveaway winner. Thank you all so much for entering the giveaway! I had fun reading through all of your comments. You guys are bringing all kinds of things to your Thanksgiving dinner!

Turkey, Stuffing, Mashed potatoes, Pecan pie, Pumpkin pie, Green bean casserole, Wine, BEER, Tofurky, Crack pie, Pumpkin whoopie pies, Cranberry crostata, Eggnog ice cream, Spiced applesauce cake, and my personal favorite - stretchy pants.

How brilliant is that? I think we should all wear stretchy pants to Thanksgiving dinner. I'm considering going to Motherhood Maternity today and picking out a pair of jeans with an elastic waistband.

The winner of the giveaway is...

random

#25 - Lucie! Oh la la! Congratulations, Lucie. Email me with your shipping information and you'll be sent the Tate's Bake Shop cookbook and cookies shortly!

Thanks to Tate's Bake Shop for sponsoring the giveaway! It was a lot of fun. I hope someday I'll get to visit the bakery myself. Or what if you could work there? That would be fun.

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There are a lot of recipes I want to make in the cookbook, but I went with an easy recipe for today, because I know there will be lots of baking tonight. Oh, and I had this to use.

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Persimmon! Isn't it gorgeous? I've never in my life tasted a persimmon until today. I kind of like it. I'm still getting used to the flavor. I don't think persimmons taste like anything that exists. Mango? No. Tomato? No. Cantaloupe? No. Persimmons are sweet, a little spicy, very juicy and soft like a mango. Perfect for autumn... they taste like autumn. Does that make sense?

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I used this Hachiya persimmon to make a pulp for a recipe in the Tate's Bake Shop cookbook:
Persimmon cookies!

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I followed the recipe exactly from the cookbook, aren't you proud of me? This recipe is incredibly easy and quick! You have delicious persimmon cookies in thirty minutes after mixing up a batter with butter, sugar, flour, spices, orange zest, vanilla, walnuts and dried cranberries.

I thought it was a mistake in the cookbook when it said to bake the cookies 20-25 minutes... I've never baked a cookie that long in my life. They turned out golden brown with a crisp outer shell and moist inside. I would still keep an eye on them, though. They might be done for some of you in fifteen minutes.

Now can someone tell me what that old wifes tale is about persimmons, winter, knives, forks and spoons? Did I make that up? Am I crazy? I looked for a fork, knife or spoon in the center of my persimmon and didn't see one.

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Persimmon Cookies
“Tate's Bake Shop Cookbook. Copyright © 2005 by Kathleen King. All rights reserved.”

1 1/4 cups Hachiya persimmon pulp (about 2 or 3 persimmons)
1/2 cup unsalted butter, softened to room temperature
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon grated orange rind
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup walnuts, chopped fine
1/2 cup dried cranberries

Preheat the oven to 350 degrees. Grease two cookie sheets or line them with Silpat.

For the persimmon puree, remove the stems from the persimmons and cut the fruit into chunks. Puree the chunks in a food processor till they are smooth.

Cream the butter and sugars till creamy. Add the orange rind, egg, vanilla, and persimmon pulp, and mix it. Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix it all together. Add the walnuts and cranberries. Scrape down the sides of the bowl and mix it together until it is combined.

Drop the dough, using an ice cream scoop or two tablespoons, onto the prepared cookie sheets.

Bake them for 20 to 25 minutes, depending on the size. The cookies will spring back slightly when they are done.

Makes 34 cookies


26 comments:

  1. I had a brain fart and forgot for a moment that your sister's name is Rachel and thought, "What did I do?" ;-D

    I ate, or tried to eat, a persimmon or two when I was about 10 and my mother bought some. I couldn't getinto the texture. I'm willing to give it another try though since I do see plenty of interesting recipes that use them, including this one!

    I'm leaving town for T-day, so I just wanted to stop by and wish you and Eric and all of your family a very happy Thanksgiving!

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  2. Yum! I am going to try these for sure! I am making Tropical Persimmon Spice Muffins this morning!

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  3. Such wonderful cookies! Yum!

    Enjoy your Thanksgiving!! :)

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  4. Poor you having to work tonight. But if I were anywhere near your town, I would want me some your restaurant's rolls too.

    I don't know any wife's tales about persimmons, except that they're wonderfully special. I've only used them in salads. THIS is a whole new exciting adventure.

    HAPPY T-Day to you and all of yours! You guys have such a good reason to be extra special grateful. Enjoy!

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  5. Cookies look awesome. There's actually 2 different types of persimmons. The 1 you have is the soft mushy ones that should only be eaten when it's really ripe. The other one is hard & crunchy, and it's eaten sliced up. Both are very delicious. :) Happy thanksgiving!

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  6. interesting, persimmon cookies! they look yummy. i love snacking on persimmons but i've never tried baking with them before!

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  7. I need to try this Persimmon, they always catch my eye at the market. I LOVE LOVE your pictures here...happy baking!

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  8. Persimmon's so taste like fall!!

    As for the Winter myth- you have to cut the seed open. If it's knife shaped it's going to be a very cold winter (that cuts like knife) If it's a spoon it means a snowy winter (shoveling lots of snow) If it's a fork it will be an easy winter!

    Have a great Thanksgiving hun!

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  9. happy thanksgiving, emily! these look delicios, i want to make it! i concur with rudie2shoes, 2 kinds of persimmons. i prefer the harder ones. mushy is not usually my style. anyway, have a beautiful holiday, we have so much to be thankful for!

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  10. I've never tried a persimmon and I keep seeing them pop up on food blogs. Your cookies look awesome!

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  11. I never tasted a persimon to... In fact, I don't know how to call it french... Your cookies looks delicious!

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  12. I have never had a persimmon before either.

    The cookies look really good, tho.

    Congrats to the winner-enjoy!

    Have a Happy Thanksgiving Emily-hope you don't get out of work too late so you can get your awesome desserts made :)

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  13. i don't know what that old wives tale is, but those cookies sure look good! happy gobbler day to you and eric!!

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  14. i won't lie--i saw some foreign objects at the store and had no idea they were persimmons until i read the label. i'm sheltered. :)
    happy wattle day, emily!

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  15. I have never tried a persimmon - they kind of scare me because I don't know what to do with them (of course, I can make these lovely cookies now!). Happy Thanksgiving Em.

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  16. The cookies look super-tasty! I've never tried a persimmon, my mom always buys them, but they never look very promising. In the form of a cookie though... mmhm.. I think I'll give them another chance.
    Have a nice Thanksgiving with you family!

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  17. I've never tasted persimmons, but those cookies look wonderful. As does the fruit :)

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  18. Hey! I love your blog, so I decided to give you an award. :) You can pick it up here! Thanks for posting!

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  19. I have some Tate's cookies coming my way from New York. I am so excited...so congrats to the winner. There is nothing shabby about these Persimmon cookies either. I know you had a wonderful Thanksgiving Emily!!!!

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  20. my mum and dad loves persimmon. I think they'll love these cookies!

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  21. I want to hear about this top secret cake!!

    I have never had a persimmon before!

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  22. I just now saw your post--ahh! This is the first time I ever win something, how cool!!!! I'll send you an e-mail right now, thanks for hosting this giveaway!!

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  23. I don't think I've actually ever had a persimmon either! I'd love to try these cookies.. hope you made lots and lots of money waiting tables :) Hope you're having a lovely weekend.

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  24. I'm here! Ja'miss me? ;)
    So far behind, Emily. But here I am to play catch up. Ok, so my reader tells me I have 13 unread posts of yours. sigh. Here goes--
    I just saw persimmons in the store today and have never tried them either.
    Now, I'm going to make sure to get one next time I'm at the store.

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  25. Hmmmm - these cookies look glorious. I especially love their golden brown color.

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  26. howdy there fellow persimmon lover =) we have a fuyu tree in our yard and our fence is bordered by a hachiya. our family never paid them any mind until this last year and we've been here for over 11! the greeks called them the fruit of the gods, and get this, we're greek! talk about lost in translation! im making some cookies as we speak. thank you for posting this recipe, most of the other ones on the interwebs just did not sound appealing. thank you for your enthusiasm and love for food =D

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