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Bayou Bill's Persimmon Cookies

Diospyros virginiana (common, or American persimmon)

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Bayou Bill's Persimmon Cookies (click here for recipe with metric measurements)  

This persimmon recipe is a version of "Bayou Bill Scifres' mother's recipe and is reprinted from Bayou Bill's book Indiana Outdoors (with the author's permission, 2007).  Bill Scifres a.k.a. Bayou Bill is an Indiana author and woodsman.  He's written two books, wrote articles for the Indianapolis Star for 45 years, a website called Bayou Bill's All Outdoors, and writes a column entitled "All Outdoors" which runs in several newspapers within Indiana.  Bill's books include Bayou Bill's Best Stories and Indiana Outdoors, and he's currently writing another book entitled Just Add Heat: Bayou Bill's Simple Little Cook Book.  Bill is also a photographer and you can view some of his work here.  Pick up some of his books, go read the website, etc...Great stories!  I could talk to Bill all day if able (almost have <grin>)!!!

Ingredients:

In a large bowl cream together the following:
1- Cups sugar, and
Cup shortening

Stir in:
1 Cup persimmon pulp
1 egg (beaten)

Sift together:
2 cups flour
1 teaspoon baking soda
teaspoon salt
teaspoon nutmeg
teaspoon cinnamon (1 teaspoon might be better)
teaspoon clove (powdered)

Stir dry ingredients into pulp-sugar mix and mix well (I use a strong fork or spoon).

Stir in 1 cup raisins, 1 cup nuts (pecans are good, hickory nuts and black walnuts would be better)--tough mixing, but mix it well.

Preheat oven to 350
F.

Drop cookie dough in small, round “gobs.”  They should be only an inch or so wide. Bake at 350 F for 15 minutes, turning cookie sheet once or twice. If tops of cookies start browning at outer edges, take them out or bottoms will burn.

When you take cookie sheet out of oven, turn each cookie over as soon as possible with spatula to avoid further browning on bottom.

Roll each cookie in confectioners (powdered) sugar and allow them to cool. A simple butter/powdered sugar/water icing also is effective.


Bayou Bill's Persimmon Cookies (metric measurements) 

Ingredients:

In a large bowl cream together the following:
300 g sugar, and
95 g shortening

Stir in:
240 mL persimmon pulp
1 egg (beaten)

Sift together:
240 g flour
5 mL baking soda
2.5
mL salt
2.5 mL nutmeg
2.5 mL cinnamon (5 mL might be better)
2.5 mL  clove (powdered)

Stir dry ingredients into pulp-sugar mix and mix well (I use a strong fork or spoon).

Stir in 150 g raisins, 150 g chopped nuts (pecans are good, hickory nuts and black walnuts would be better)--tough mixing, but mix it well.

Preheat oven to 177
C.

Drop cookie dough in small, round “gobs.”  They should be only an inch or so wide. Bake at 177 C for 15 minutes, turning cookie sheet once or twice. If tops of cookies start browning at outer edges, take them out or bottoms will burn.

When you take cookie sheet out of oven, turn each cookie over as soon as possible with spatula to avoid further browning on bottom.

Roll each cookie in confectioners (powdered) sugar and allow them to cool. A simple butter/powdered sugar/water icing also is effective.