Christmas and winter are incomplete without cookies, hot cocoa, a little cinnamon, vanilla, nutmeg, a lit fireplace, warm blankets, and of course, family! It is a holiday that filled our childhoods with joy, and the amazing smells, lights, and decorations around the home remain unforgettable. As we get together with our families joining in from around the world, baking the most classic delicacies from them remains part and parcel of this holiday.
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The best way to enjoy this cold and dull season is to start it with pumpkin spice everything! Cookies, coffee, cakes, and more. To end the season on a cozy note, snuggling with a cup of hot cocoa and tiny little marshmallows floating around is necessary. In addition, decorate the house with fairy lights to completely lift away the gloom from these cold nights.
The true spirit of Christmas is in sharing and spreading true joy. It is truly a time to get together with our family, meet our neighbors and make sure everyone around us can share in our joy. It shouldn’t take a visit from ghosts of Christmas past to get our act together. After all, we’re not Scrooge.
Classic Persimmon Cookies Recipe
This Classic Persimmon Cookies Recipe is all you need to spread the joy of the season this winter. This is a Persimmon Cookies Easy Recipe that you’ll want to keep making for future Christmases too. You should save this recipe and keep it safe so that you don’t get a visit from the ghost of this Christmas demanding you make it again!
Persimmon is a gorgeous fruit that can be bright orange or yellow. This is an adorable-looking fruit that almost looks like a tomato. These fruits start to ripen in autumn, becoming ready just in time for winter so that you can make these delicious cookies for Christmas. It is known for its astringent flavor while it’s not yet ripe, and as such, you should learn how to pick the ripest of Persimmons.
Some of the most popular varieties of this delicious fruit are the Hachiya cultivated in Japan, which is well-known for its high tannin content. The Fuyu variety is sweet and works well for this Persimmon Cookies Easy Recipe. The American Persimmon, on the other hand, is the best one for this recipe. It becomes ultra-gooey when fully ripe and is perfect for making cookies.
These cookies make great gifts for friends and family. Use the following wrapping ideas to up your game this Christmas!
- Use brown parchment paper or wax paper to set the cookies, tie them with twine, and go for a classic and rustic-looking cookie package.
- Pack them in tin boxes! Either reuse old containers or get new and unlabeled ones. Nothing screams cookies and childhood more than cookies in a tin box.
- Layer the cookies on top of the other in the center of a transparent plastic sheet. Bring the edges together and tie it with red or red and white ribbon. Stuff candy cane into the ribbon to add festive vibes to it.
- Line brown gift boxes with crunched-up wax paper. Layer the cookies, and add crushed candy canes, peppermint barks, peanut brittles, and chocolate kisses. Wrap the box with gift wrapping or tie it with a ribbon or twine to complete the look.
This is the easiest part of the Classic Persimmon Cookies Recipe. All you need to do is remove the leaves at the top and wash the fruits. Once the fruits are washed and ready to be juiced, you only need a food mill. At the same time, if you can procure fully ripe fruits, they’ll be so soft and gooey that you won’t even need a food mill or processor.
If the fruit is nice and ripe, simply push it through a tight sieve or colander. It will come through gooey, pulpy, and ready to use.
For less ripe Persimmons, run them through the food processor a few times until it’s completely pulpy. Once that is done, push it through a sieve or colander, pressing using a spoon. This will ensure the pulp is smooth and free of any impurities.
With that out of the way, on to the recipe!
Preparation Time: 20 Minutes
Cooking Time: 12 Minutes
Total Time: 32 Minutes
Servings: 24 Cookies
1 Cup Persimmon Pulp
1 Tablespoon Vanilla Essence
¾ Cup Vegetable Oil
1 Cup Sugar
2 Cup Flour
½ Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon cloves(ground)
Step 1: Start by preheating the oven to 350F/ 175C. Line a baking sheet with parchment paper.
Step 2: Start by sifting the dry ingredients into a large mixing bowl. The flour, baking soda, salt, cinnamon, nutmeg, and cloves – sift them into the bowl and set it aside for now.
Step 3: In another large bowl, mix the wet ingredients.
Step 4: Gently mix the wet and dry ingredients. Remember, it’s cookie dough, so fold in the ingredients until combined with soft hands.
Step 5: On the baking sheet, spoon ½ to 1-inch drops into the parchment paper. Leave sufficient space between the cookies. Put the baking sheet into the oven and bake for 20 minutes.
Step 6: Remove it from the oven when the edges have turned a light brown. Remove the cookies and cool them on a wire rack.
- Preparation can take longer if you’re making a bigger batch or pulping your Persimmons yourself.
- Use half the amount of salt if you’re using regular salt.
- Additions and measurements: Raisins (⅔ Cup), Walnuts (1 Cup), Dry Cranberries (⅔ Cup), Chocolate Chips(1Cup)
Once they’re ready, serve them with a cup of warm milk and enjoy!