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Spiced Persimmon Cookies with Dried Figs | #SundaySupper

December 9, 2017 16 Comments

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Spiced cookies made with persimmon and dotted with dried figs for the holidays. High altitude instructions included.

Persimmons are highly seasonal, rarely seen outside of late September through December. Their burnished orange colors personify autumn, and persimmon cookies are a favorite of mine this time of year.

How to Use Persimmons

There are two primary types of persimmons, with each type splintering off into several varieties. You’ve seen these exotic fruits resting in large bins at the market, but may be unsure of how to use them. Fuyu persimmons, the squat type, are hard, thin-skinned, and a little smaller than an apple. Ranging from colors of gold to an orange-gold, they’re the sweeter of the two types. Think of them for mildly flavored, sweet additions to salads, or healthy appetizers for munching. No need to peel them — just slice them like you would an apple. They are unquestionably the more easily used of the two types.

Fuyu Persimmons

Fuyu Persimmons


The second type of persimmon, hachiya, is a deeper orange color, and acorn-shaped. The hachiya should be eaten only when fully ripe, as they are otherwise very astringent and can cause a unpleasant sensation in the mouth. They’re ripe when they’re very soft, almost like a water balloon. The gelatinous flesh is scraped out and used in baked goods like cakes, tarts, and these cookies. Another idea is to stir the flesh into a custard base for ice cream.

Hachiya Persimmons

Hachiya Persimmons – these are perfectly ripe base on their water-balloon-like appearance and feel.

Health Notes:

Here are 5 fun health facts about persimmons, and why you should pick up a few before they disappear from the markets this year:

  • They have one of the highest Vitamin C content with a single persimmon providing roughly 80% of the daily requirement. This means persimmons are outstanding for boosting your immunity, since Vitamin C stimulates the immune system and increases the production of white blood cells.
  • Like most fruits, persimmons are a good source of fiber, containing almost 20% of the daily requirement in a single serving. They are a great boost to your gastrointestinal system, aid digestion, and act as a protection against colorectal cancer and other similar diseases.
  • Thanks to its potassium content, persimmons can effectively lower blood pressure and support heart health. In fact, this fruit should only be eaten in moderation – if at all – by anyone suffering from hypotension (low blood pressure).
  • Its antioxidant properties mean persimmons can help reduce the risk of cancer.
  • Persimmons are rich in a number of vitamins that function as antioxidants in the body to reduce oxidative stress and prevent signs of premature aging, like wrinkles, age spots, Alzheimer’s disease, fatigue, loss of vision, muscles weakness, and a number of other conditions.

Cook’s Notes:

Please note that these cookies were baked at 7000 feet. If you’re baking them closer to sea level, as most of you likely are, you’ll need to make some adjustments. Please see the RECIPE NOTES at the bottom of the recipe for those instructions.

 

{High Altitude} Spiced Persimmon Cookies with Figs

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Cook Time 12 mins Total Time 12 mins
Yields 30 cookies     adjust servings

 

Ingredients

  • 2 cups all-purpose flour minus 2 tablespoons and 2 teaspoons (8.2 ounces)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 2 teaspoons orange zest
  • 10 tablespoons unsalted butter, at room temperature
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 cup persimmon pulp (from 2-3 hachiya persimmons)
  • 1 large egg
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 cup dried figs, minced

Instructions

Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together the flour, baking soda, salt, spices and orange zest. Set aside.

In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, orange juice, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the figs.

Drop by rounded spoonfuls onto prepared baking sheets, or use a cookie dough / ice cream scooper. I used a small one for smaller cookies. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Remove to a wire rack to cool completely.

by The Wimpy Vegetarian

Recipe Notes

These cookies were baked at around 7000 ft. If you're making them closer to sea level, as most of you likely are, you'll need to make some adjustments:

  • Reduce the flour to 2 cups (9 ounces)
  • Increase the baking soda to 1 teaspoon
  • Check cookies at 10 minutes for doneness. (Baking time will depend on the size of the cookies.)
Spiced cookies made with persimmon and dotted with dried figs for the holidays. High altitude instructions included.
This is inarguably the biggest cookie time of year, with cookie exchanges at their peak. So, to help you come up with some new ideas for your cookies this year, we’ve gotten together over at SundaySupper to bake some up for you. Big thanks to Em Beitel for hosting us this week!

Sunday Supper’s Best Cookie Exchange Recipes

Traditional and Tasty Cookies to Share

  • Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
  • Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
  • Chewy Pumpkin Sugar Cookies by Pies and Plots
  • Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
  • Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
  • Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
  • German Ginger Cookies (Ingwerplätchen) by Caroline’s Cooking
  • Hot Cocoa Cookies by That Skinny Chick Can Bake
  • Italian Rainbow Cookies by April Golightly
  • Orange Cardamom Cookies by Sunday Supper Movement
  • Peppermint Pinwheel Cookies by Food Lust People Love
  • Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
  • Spiced Persimmon Cookies with Figs by The Wimpy Vegetarian
  • Toffee Cookies by Hezzi-D’s Books and Cooks

Fun and Festive Cookie Alternatives

  • Best Ever No Bake Eggnog Truffles by Bites of Wellness
  • Cappuccino Crinkles by A Little Fish in the Kitchen
  • Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
  • Cranberry Date Bars by Palatable Pastime
  • Healthy Magic Cookie Bars by Simple and Savory
  • Peppermint Pizzelle by Eat, Drink & Be Tracy
  • Rainbow Biscotti Cubes by What Smells So Good?

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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Filed Under: Blog Post, Cookies, Cooking For a Crowd, Cooking With Kids, Desserts, Figs, High Altitude Baking, Holiday Cooking, Kid Friendly, Persimmon, SundaySupper, Thanksgiving Tagged With: cookie, cookie exchange, Figs, how to cook with persimmons, persimmon

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Comments

  1. Caroline says

    December 10, 2017 at 6:44 am

    I love persimmon but have not yet got round to baking with them, though it’s on my list – I think these might need to be top of the list!

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 10:48 am

      Hachiya persimmons is my latest obsession for baking, but hadn’t worked them them in years and years!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  2. Sue Lau says

    December 10, 2017 at 8:41 am

    Perfect for the season! I have some hachiya cooling their heels waiting to get soft enough to bake with. Very traditional for Christmas!

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 10:49 am

      It’s always so fun to make something that was popular in another era, especially around the holidays.
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  3. Stacy says

    December 10, 2017 at 9:11 am

    Your photos are absolutely stunning, Susan! And I love your combo of persimmon and dried figs.
    Stacy recently posted..Peppermint Pinwheel Cookies #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 10:50 am

      Thanks so much Stacy!! A very happy holidays to you and your family!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  4. Laura Dembowski says

    December 10, 2017 at 9:21 am

    I have never baked with persimmons, but you totally make me want to. These cookies are so beautiful and fall inspired.
    Laura Dembowski recently posted..Chewy Pumpkin Sugar Cookies #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 10:50 am

      They’re not as common, for sure, but so fun to work with during the holidays! Thanks so much, Laura!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  5. Hezzi-D says

    December 10, 2017 at 11:24 am

    What a dwlicious pairing of flavors!

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 1:27 pm

      Thanks so much Hezzi-D!!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  6. Shari Katz says

    December 10, 2017 at 6:28 pm

    I have two fuyu trees. Any recipes using guys?

    Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 8:37 pm

      The biggest way I use them is in salads. It can be in a simple salad of butter lettuce and dried cranberries, or one that features some winter squash like this one http://thewimpyvegetarian.com/2012/11/kabocha-and-kale-salad-with-persimmon-slices/ ! Hope that helps. I’m very very envious – I would love to have a persimmon tree. When we lived in California, I saw them all the time. But not so much here in the mountains, lol.
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
    • The Wimpy Vegetarian says

      December 10, 2017 at 8:40 pm

      Another idea would be as a small crostini made with a melted mild cheese like brie or mozzarella and adding a slice of fuyu persimmon on top. I might have to play with that one too!!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply
  7. Shari Katz says

    December 10, 2017 at 6:30 pm

    Do you have a recipe using fuyu?

    Reply
  8. Jersey Girl Cooks says

    December 11, 2017 at 11:03 am

    Such a unique holiday cookie! I don’t think I’ve ever had a persimmon before. I’ll have to look for them next time I’m at the produce market.

    Reply
    • The Wimpy Vegetarian says

      December 11, 2017 at 11:11 am

      I just picked up a few more and plan to bake something with them today! Let me know if you try out persimmons!
      The Wimpy Vegetarian recently posted..Spiced Persimmon Cookies with Dried Figs | #SundaySupperMy Profile

      Reply

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