Mom made persimmon cookies that had walnuts, dates and cherries. Each cookie like a sweet fruit cake Recipe?

I found mom's oatmeal tollhouse cookie recipe on here, the one that had a tablespoon of hot water. I WISH I could find that gal who responded!





Mom ALSO made PERSIMMON COOKIES and had the usual stuff, I guess, but had walunts, dates, and maraschino cherries, all cut-up into little pieces. She used to say that they cost a FORTUNE to make, but people would look forward to them every year.





She used to save those big coffee cans, cut circles of wax paper (do they even MAKE wax paper any more?) put a circle of wax paper in the can, a layer of persimmon cookies, another circle of wax paper on top of that, a layer of cookies, and so forth, 'till she filled the can, then put the lid on the can.





The Doctor that delivered all of us kids, took care of us, into young adulthood, until he passed away... My brother got a ride from a friend, once, to Dr. Munch's (his real name, can't make this up!) once for a free (most things WERE free there) heat treatment for his broken clavicle. When done, my brother gave Dr. Munch a big coffee can of persimmon cookies... Dr. Much was THRILLED, asked the boys to WAIT for a minute. Disappeared, came back with a brown paper-bag full of avocados. On the way home, the friend said that he'd never seen anything LIKE that: my brother paid the doctor with persimmon cookies, and damn'd if he didn't make CHANGE with avocados!





I am now married to a woman who didn't get to meet my mother, before she passed away. This year, I promised to make mom's persimmon cookies - 'cept I can't find a recipe that even looks CLOSE to hers. I remember persimmon pulp, eggs, oil, (butter? I don't remember butter, but who knows) white sugar, brown sugar, molasses(?? (geeze, I don't know, 'cause she made 'ginger snaps' too, and THEY had molasses... Hmmm) and definitely cinnamon, cloves, ginger, maybe even allspice(?) and chopped walnuts, dates, and maraschino cherries. The recipe HAS to be VERY OLD, I should think. Maybe 1930's, 40's, I dunno... I think she got it from HER mom.





I'd SURE like to find that recipe. Thanks for your help!Mom made persimmon cookies that had walnuts, dates and cherries. Each cookie like a sweet fruit cake Recipe?
The site below offers an old fashioned cookbook dedicated to persimmon. It has a cookie recipe in it but you have to purchase it for $3.50.


http://www.abelsappleacres.com/country_s鈥?/a>


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Persimmon Cookies





1 cup Persimmon pulp


1 tsp Baking soda (sprinkled over Pulp)


1 cup Sugar


1/2 cup Shortening or butter


1 Egg, beaten


2 cups Flour


1 cup Walnuts, chopped


1 cup Raisins


1 tsp Cinnamon


1 tsp Clove


1/2 tsp Nutmeg


1/2 tsp Salt (if using salted


Butter no need to add salt)








Beat thoroughly the persimmon pulp, baking soda, sugar and shortening until creamy. Add egg, flour, sifted spices, nuts and rasins. Drop by spoonfuls onto greased baking sheet.





Bake in 375* F. oven from 12-15 minutes.





Makes about 3 dozen cookies.





Persimmon Cookies Recipe





Cookies:


1 1/2 cup brown sugar


1/2 cup (4 oz) unsalted butter, at room temperature


1 tsp vanilla extract


2 eggs


3/4 cup very ripe Hachiya persimmon puree


2 3/4 cups flour


1 tsp cinnamon


1/2 tsp salt


1/2 tsp baking soda


1/4 tsp cloves


1 cup chopped walnuts





Glaze:


1 1/4 cups confectioner's sugar


2 Tbsp milk


1 Tbsp persimmon puree


1 tsp grated orange peel





Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.


Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.


Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.


Preheat oven to 375掳F. When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4'; thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.


When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.Mom made persimmon cookies that had walnuts, dates and cherries. Each cookie like a sweet fruit cake Recipe?
Never heard of it
They definitely still sell waxed paper.:-)





Funny, my great grandmother used to make persimmon cookies. The ones she made had dates %26amp; walnuts -- and it would be easy enough to add the cherries, though you may need to experiment to see which kind of cherries (ie: dried v the kind used in fruitcakes which may be candied?):





* 1/2 Cup butter


* 1 Cup brown sugar


* 1 egg





Cream first 3 ingredients. Stir in:





* 1 t baking soda stirred into 1 Cup of persimmon pulp (previously combined in a separate bowl)





In a separate bowl, combine:


* 2 Cups flour


* 1/2 teaspoon each of cinnamon, cloves, nutmet, and salt





Stir flour and spice mixture into wet ingredients. Add:


* 1 Cup oatmeal (uncooked -- we prefer slow cooking, but your choice)





Fold in:


* 1 Cup chopped walnuts


* 1 Cup chopped dried dates or raisins


* (This is where you could add your chopped, dried cherries or maybe the kind used in fruitcakes. Start with 1 Cup and see if that's the balance of flavors you remember. Adding the cherries shouldn't upset the recipe in any way -- in fact, I think I'll try it next time I can get my hands on some home grown persimmons.) The worst that will happen is that it'll be harder to get the raw cookies to hold together. They should be fine once baked. I remember these as being extremely moist.





We dropped them by teaspoon onto greased baking sheets (or cover baking sheet with parchment paper available near plastic wrap / wax paper etc at Target.)





Bake at 350 degrees for 10-12 minutes. Our recipe, without the cherries made 4 dozen. With the cherries, you'll have a higher yield. Remember ovens vary and baking time is often different for the first batch versus the remaining batches. So keep a close eye on the cookies for the first batch and figure subsequent batches may cook faster.





I hope this is at least enough like the recipe you remember to satisfy. In case it helps you track your recipe down or track variants or something: My great grandmother came to America from France as a 7 year old shortly after the turn of the century. I believe her family lived in Iowa or Illinois for a short while prior to coming to what is now considered part of the San Francisco Bay Area in California. (I know there's a huge difference between Iowa and Illinois, but she did *not* like to talk about her past, so I only heard the name of the state once, and that was when I was young enough to only just then be learning the names of the states. She never spoke to me about that part of her life again, only saying in response to annoying persistence from me that they had been poor, life had been very hard, and that she couldn't understand why I would want to know about that. Bonding through sharing was not her strong suit.:-))





Anyway, she could have gotten this recipe anytime after 1903 in the midwest or on the west coast. At one point during her life, she was a cook in a lumberjack camp in between husbands, so she could have gotten it there, too. I know she received a number of recipes from lumberjacks while doing that -- they would share their recipes and in return get to enjoy eating those foods again:-) I think that was on the West Coast too though. (Yes, she was a character and yes, she had a very interesting life.:-))





I hope that helps! I know how many memories can be stirred by a recipe from your past. I hope your memories are as wonderful as I suspect based on your desire for the recipe.





Take care.