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Persimmon Walnut Cranberry Cookies

January 18, 2011

Every year I make some kind of dessert with persimmons. I love these little orange fruits and whenever they are in season, I load up and make a batch of persimmon cookies. This year, I modified the recipe creating a cake-like cookie with bites of cranberries and walnuts. There’s a hint of ginger from the persimmon and the sweetness from the dried cranberries. I made a batch for my running friends after a wet 20 miler this past weekend and everyone loved it. I’m not a huge fan of overly sweet desserts, so this was the perfect snack to munch on anytime of the day. I would be curious to see how this recipe would turn out as a bread. I can’t think of a better after dinner dessert than a persimmon cookie slathered with some pumpkin butter or jam and a cup of hot chocolate mmmm….

Persimmon Walnut Cranberry Cookies


Makes 3 dozen

  • 2 cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup butter
  • 1 cup turbinado sugar
  • 1 cup persimmon pulp  (3 persimmons)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup walnuts
  • 1/4 cup dried cranberries


1. Preheat oven to 350 degrees

2. Mix the dry ingredients in one bowl: flour through baking soda

3. Cream the butter and sugar together with an electric mixer or by hand. Mix in the wet ingredients.

4. Fold in cranberries and walnuts gently.

5. Spray a cookie sheet with cooking oil and drop tablespoons of batter.

6. Bake at 350 degrees for 15 minutes. Let cool before eating!

Note: I made persimmon pulp by roasting the persimmon in the oven (skin on) until I was able to peel off the skin, be careful to let it cool first. Then I cut them up into small sized pieces before putting them in a blender to make the pulp

One Comment leave one →
  1. January 19, 2011 10:06 am

    Do you use the pointy persimmons or the flat-ish ones for this recipe?

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