Recipe Corner: Persimmon Walnut Raisin Cookies Contributed by Mrs. Alice Vartanian



1 cup persimmon pulp (from 2-3 persimmons), skins removed, pureed

1 cup granulated sugar

1/2 cup shortening or unsalted butter, at room temperature

1 large egg, beaten

2 1/2 cups all-purpose flour, sifted

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1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon orange or lemon zest

1/2 teaspoon each ground cloves, nutmeg and ginger

1 cup coarsely chopped walnuts

1 cup raisins or chopped dates

1 cup dark chocolate chips


Preheat oven to 350 degrees. Lightly grease two baking sheets and set aside.

In large bowl, cream the sugar and the shortening until fluffy. Add the egg and mix to combine.

Add the flour, baking soda, vanilla, cinnamon, salt, zest, cloves, nutmeg, and ginger, and mix to combine.

Add the persimmon puree, nuts, raisins, and chocolate chips, if desired.

Drop by the rounded spoonful on baking sheet and bake until cookie top springs back when touched, for 12 to 14 minutes.

Remove cookies from oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Alice Vartanian

Note: This recipe can easily be doubled. Also, once cooled, dip half the cookie in melted dark or white chocolate and sprinkle with chopped nuts. Dried cranberries, dried cherries, chopped pecans or almonds may be added to this recipe. Or use 2 teaspoons of pumpkin pie spice to replace the cinnamon, cloves, nutmeg and ginger for this recipe. Cookies may be glazed with orange or lemon glaze, if desired.

Yield: About 3 dozen cookies

For health and nutritional information on persimmons, go to: For recipes, go to:

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