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[Comments] (4) Persimmon Cookies: Some people grow persimmons; some buy persimmons; others have persimmons thrust upon them. I count myself firmly in the latter camp. I don't like persimmons but Sumana gets the Planet Organics produce delivery every other week, and lately it's been persimmon after persimmon. Some sort of persimmon marketing scheme, I understand.

So what to do with the persimmons? The only thing I can think of, apart from weird things like persimmon chutney and hollowed-out persimmons filled with tuna, is persimmon cookies. Now, I tell all kinds of lies in my songs but one of the biggest whoppers is in Confectioner's Sugar where I say I like persimmon cookies. I don't.

Fortunately I have a good recipe from my great grandmother Jesse Clark that other people like, which means I can foist my cookies off onto others. Also fortunately, Zack and The Poor Man and The Claw have somehow been invited to dinner tonight, so I can make them take cookies home. If you find yourself with persimmons, make these cookies and you'll soon be rid of them.

Ingredients

Instructions

Preheat oven to 400 degrees.

Mash up the persimmons or puree them in the food processor. Sprinkle the baking soda over them. I don't know how it happens but somehow the persimmon puree absorbs the baking soda and turns into a perfectly smooth gelatinous mass. For all I know you are not supposed to do this, but I like doing it because it is the only time I ever say "Persimmons! Awesome!"

Sift together the dry ingredients.

Cream the shortening. Add the sugar and cream the sugar. Add the egg and beat some more. Add the persimmons and beat some more. At this point the dough will look like extremely soft granite. Now's the time to incorporate the dry ingredients. After that's all done, incorporate the nuts and raisins.

Drop spoonfuls of the dough onto a greased cookie sheet. Flatten the cookies slightly with a fork (I always forget this part). Bake for 10 to 15 minutes--that's what the recipe says, but I always end up baking them for 15 minutes and sometimes on to 20. But then, I don't eat the cookies, so I'm just going by looks.


Comments:

Posted by Susie at Sat Nov 13 2004 13:12

As soon as I saw the title of you entry I thought "Grandma Jessie!" It reminded me of her green house with the flag. And persimmon tree.

Posted by Susie at Sat Nov 13 2004 13:13

Where did you get the recipe?

Posted by Frances at Sat Nov 13 2004 14:12

It's in the recipe file.

Posted by mikepop at Sat Nov 13 2004 22:24

quick persimmon "ice cream"

2 ripe Hachiya persimmons, about one pound total, frozen hard
1/4 cup sugar
1/4 teaspoon vanilla extract
1/2 cup buttermilk or half-and-half
approx. 2 teaspoons fresh lemon juice



Carefully auarter persimmons with a heavy knife. Remove stems/seeds. Halve each quarter crosswise. Do not allow persimmons to thaw even slightly.


Put the chunks into a food processor with the sugar and process unitl the persimmon is broken up into small pieces. with the motor running, add the vanilla and the butermilk through the feed tube. Puree unitl smooth, stopping the machine to scrpae down the sides once or twice. Add lemon juice to taste and puree again. Spoon into bowls immediately and eat with gingersnaps.


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