Old-Fashioned Persimmon Cookies Made Gluten-Free

Although not too common in most American kitchens, persimmons are really a wonderful addition to winter seasonal eating. Persimmons do not save and are only found in farmer markets or grocery stores in the late fall and winter. These soft and delicious Gluten-free Persimmon Cookies are straight from my grandma’s recipe box but made with gluten-free flour. Enjoy!

To go straight to the printable recipe click here.

Ingredients:

• 1/2 cup ghee or butter (original recipe called for shortening)

•             1 1/2 cup sugar

•             2 eggs

•             1 cup ripe persimmon pulp

•             1 tsp vanilla

•             1 tsp lemon extract

•             1/2 Tbs. grated lemon rind

•             3 cups gluten-free all-purpose flour

•             1 tsp. salt

•             4 tsp. baking powder

•             1 tsp. cinnamon

•             1 tsp. nutmeg

•             1/2 tsp. ginger

•             1 cup chopped nuts (optional)

•             1 cup raisins (optional)

Instructions:

My grandmother left limited instructions on her hand printed recipe card. “Cream shortening + sugar. Beat eggs and stir in blending well" was the extent of it. Here are some more detailed instructions including how to prepare your persimmons. Any type of persimmon should work for this recipe. My grandmother used what was on hand and did not specify a specific type. Due to the number of persimmon recipes that I inherited, I am guessing she had a persimmon tree in her backyard. Make sure the persimmons are soft and brightly colored before using.

To prepare the persimmon pulp, cut the top off of the persimmon and scoop the insides out, leaving the skin. Measure and set aside. Yes, it’s that easy.

1.      Preheat Oven to 350℉

2.      In large bowl, cream together ghee or butter and sugar. Add eggs and beat. Stir in persimmon pulp, vanilla, lemon extract, and lemon rind.

3.      In small bowl, add dry ingredients except nuts and raisins. Stir to combine and add to large bowl of wet ingredients. Blend well. Add in nuts and raisins and stir to combine. (Note: I did not use nuts or raisins in the cookies pictured)

Drop 2” apart on prepared baking sheet and bake for 13-15 minutes or until golden brown. Let stand on baking sheet for 5 minutes before removing to cool completely.

These cookies are a moist, cake like cookie with just the right amount of sweetness. They are a winter delight and a perfect seasonal snack for long, cold days.