Persimmon Pistachio Cookies

in Cookies, Desserts

Persimmon Pistachio Cookie // www.acozykitchen.com

Not sure if you have noticed but the internets are full to the brim with gift guides. I feel like two years ago, I’d see…oh I dunno, like one or two or ten gift guides. Now? A million, I swear. They’re everywhere. So, like all of us, I’ve started sifting through them because I’m a good American and looove buying stuff. But then I realized that they’re not really all that helpful because everyone in my life is so picky and such weirdos. The gift guide for “boyfriends” or “dads” doesn’t really apply to the men in my life. Instead I’ve just found all sorts of new stuff that I want for myself, which sort of isn’t the point to gift guides.

One thing I do encourage is gifting something to yourself. I do this every year and it’s the best, seriously. It’s never a big ticket item or anything, just a little something that no one knows I want. I’m not sure what it’s going to be this year but I’m on the hunt. Send your unusual gift ideas my way.

And now, cookies.

Persimmon Pistachio Cookie // www.acozykitchen.com

And not just any cookies but persimmon cookies. I feel like people only half like persimmons.

I think they’re sooo beautiful. I’ve used fuyus in quite a bit of recipes this year but this recipe uses its counterpart, the hachiya persimmon. Fuyus are short and stout and can be eaten if ripe or super firm. Hachiyas should be eaten when they’re suuuuper ripe; I’m talking very very fragile and soft to the touch.

Persimmon Pistachio Cookie // www.acozykitchen.com

I’d consider this cookie more on the cakey side. It’s soft and fluffy.

Yesterday’s cookie was soft but it had a crunchy exterior; this cookie is just straight fluffy and tender. I added a bit of crunch via the pistachios that I think add some nice texture.

Persimmon Pistachio Cookie // www.acozykitchen.com

I can’t really eat like 10 gingerbread cookies because the flavor gets kind of intense after a while, but these…these are different. I can eat like a 15 and still be ok. They’re almost on the lighter side of the cookie scale, which means they’re healthy…ish.

Persimmon Pistachio Cookie // www.acozykitchen.com

Persimmon Pistachio Cookies

Print this recipe!

Dry Mix:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Wet Mix:
1/2 cup unsalted butter
1 cup light brown sugar
1 large egg
1 teaspoon baking soda
1 cup very ripe hachiya persimmon pulp (from about 4 persimmons; weight 2 lbs)

Mix-ins:
3/4 cup chopped unsalted pistachios (if you only have salted pistachios, decrease salt in the dry mix to 1/4 teaspoon kosher salt)

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, mix together the dry ingredients: all-purpose flour, ground cinnamon, salt, nutmeg and cloves.

3. To a large bowl, add the room temperature butter and light brown sugar. Using a stand-up mixer with the paddle attachment, cream the two together until the butter is light and fluffy, about 5 minutes. Add the egg, baking soda and persimmon pulp and mix until thoroughly combined. (You may still see a few chunks of persimmon throughout the mixture; as long as there aren’t a ton, you’ll be a-ok!)

4. In two batches, add the dry ingredients to the wet ingredients, combining in between batches. When you no longer see any traces of flour, fold in the chopped pistachios, making sure they’re evenly distributed throughout the dough.

5. Using a 2-ounce cookie dough scooper, drop cookie dough rounds onto your cookie sheet, being sure to space them apart by about 2 inches. Flatten the cookies slightly with your fingers and transfer to the oven to bake for about 10-12 minutes. You’ll know the cookies are done when the edges are lightly golden brown and the middle will be soft yet should spring back a bit. Allow to cool for a minute or so on the baking sheet and then transfer to a rack to cool.

Makes about 20 cookies.

{ 17 comments… read them below or add one }

Belinda@themoonblushbaker December 11, 2013 at 12:19 am

I totally agree about the unnecessary amounts gift giving guilds. I have weird people in my family too and who like money more than gifts>_<

Love persimmons! I made a curd from them a few weeks ago. I love the slight floral tang to them and partnered with pistachios Heaven!

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Lene December 11, 2013 at 3:40 am

You are one busy baking bee :-)
Love this recipe for how it makes use of the lovely persimmons – I always only ate them raw, But must try this.
Also really loved your recipe for cloud cookies using rye flour. Here in Denmark we eat a lot of rye bread since this corner of the planet is particular good for growing rye. But nobody ever thinks of using it any other way.
I think it´s very sweet that you have a Peruvian background, live in sunny (and exotic!) L.A. – and are into coziness :-) to me cozy is such a Nordic concept.
Keep baking! Lene

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autumn December 11, 2013 at 5:06 am

I think persimmons are so pretty too! I love the idea of using them as a apple-saucey type add-in to the wet ingredients in a cookie. So smart!

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KC Saling December 11, 2013 at 5:14 am

I’m stealing this recipe for my grandmother – she has a persimmon tree outside her house that just won’t quit and she’s always trying to figure out new ways to use them!

And I’m with you on the gift guides. I’ve gotten little bits of inspiration here and there, but 95% of the stuff people publish has nothing to do with the people in my life :p

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sandra December 11, 2013 at 9:18 am

persimmon and pistachio – the perfect combo – I had bad luck with my persimmons this year… and I love love love them. Maybe I’ll look around for some more.

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erin @ yummy supper December 11, 2013 at 10:00 am

Adrianna, I’m definitely in the persimmon-loving camp. Baking with hachiyas is wonderful – so moist! And I’m such a fan of fuyus that I now just eat them whole, like apples.
Pistachios and persimmon cookies, sign me up.
xoxo
E

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cheri December 11, 2013 at 1:30 pm

These are very tasty, I just made them using Einkorn flour and coconut palm sugar because that is what I had. My husband called them muffin tops, And your’re right about not being able to eat just one. Thank you

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Adrianna Adarme December 11, 2013 at 2:51 pm

Oh wow, you’re fast! Awesome, so glad you liked ‘em!

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jamie @ arugulaholic December 11, 2013 at 9:25 pm

I know what you mean about gift guides. I can’t believe the ones that are exorbitantly expensive….some people are channeling a little too much Gwyneth.

Love persimmon anything this time of year. Thanks for posting. ps- check out my gift guides! jk.

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Make Your Own Cookie Cutters December 12, 2013 at 1:34 am

These cookies are making me smile. I would take down so many of them and have a great excuse since they are so tiny.

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Christina @ The Beautiful Balance December 12, 2013 at 8:34 am

I love cake-like cookies above all the rest and these look so delicious. Love the combined flavors. I have had not-so-great experiences with hachiya persimmons because they had a mouth-feel that made my mouth feel really dry and my tongue scratchy. Sounds crazy, but after that I always run to the fuyus.

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Rebecca December 12, 2013 at 9:37 am

What a great idea to use persimmons in cookies! I would have never thought about that!! Love it :D

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dishing up the dirt December 12, 2013 at 11:25 am

I’ve been eating persimmons every day recently. I love the idea of using them in these cookies. Brilliant flavor combinations going on here!

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Erika December 12, 2013 at 12:22 pm

Ahaha I totally agree on the gift guide thing…all the ones I’m seeing are giving me great ideas for myself, not so much for others. These sound so fantastic! I loooove persimmons!

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Linda Rainford December 12, 2013 at 10:16 pm

Persimmons are really popular here in Korea. Such a great idea, I’m going to try it!

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Francesca December 16, 2013 at 11:19 am

You mixed some of my most favorite things together! These look awesome.

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Sahil March 5, 2014 at 3:50 am

This looks like an awesome recipe, I am gonno prepare them today!!!

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