Marion's Persimmon Cookies

Marion's Persimmon Cookies By The Righteous Kitchen

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This is a great family recipe, that I grew up eating. It wasn't until my Grandmother passed, that I tried to make these cookies. I failed. They were flat. Nothing like the pillowy cookies that Grandma made.

I mentioned, to my Uncle that my Persimmon Cookies came out flat. We went over how I made them. Seems that you can not substitute butter for margarine. It's the margarine that gives these cookies their loftiness. Oh, and Uncle says it's better to mix these cookies by hand.

I tried his advice, and lo and behold, the cookies came out, just like Grandma used to make.

Uncle is no longer here. Such is life. One day I will be gone, as well. If my children should get the urge to make these cookies, it's here. What a legacy! Grandma, Uncle, Mom, and so one and so forth. 

Persimmon Cookies, aren't exactly Armenian, but we claim them! I think all nationalities do that. I know Armenian and Turkish people argue about the origin of recipes. It's a given. I tend to think that Armenian's do get a lot of recipes from Turkey. 

If you love cookies, be sure to check out Gata and Nazook (Armenian Rolled Cookies) I won't argue if it originated in Armenia or not. Just know they are worth making!

MARION'S PERSIMMON COOKIES

INGREDIENTS:
2 Cups flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon allspice
1/2 Teaspoon salt
1/2 Cup margarine
1 Cup sugar
1 Egg
1 Cup persimmon puree
1 Cup walnuts - optional 
1 Cup raisins

DIRECTIONS:
Line a half sheet baking pan, with parchment paper. Set aside. Heat oven to 350. Sift flour, baking soda, cinnamon, cloves, allspice, and salt, in a medium sized mixing bowl. Set aside. In a large mixing bowl, using a wooden spoon, beat margarine, sugar, and egg; until incorporated. Stir in persimmon puree. Stir flour mixture, into persimmon mixture. Stir in walnuts and raisins. To form cookies: Using two large tablespoons, scoop up the cookie dough. Scrape dough off spoon, using the back of the second spoon. Place cookies 1" apart. Bake until cookies have browned. 25 - 30 minutes. Let cookies cool. Layer cookies in an airtight container. To prevent cookies from sticking; place a sheet of plastic wrap, or parchment paper, between layers. Recipe makes 37 ounces cookie dough, 48 cookies.

This heirloom family recipe yields 48 soft, pillowy cookies. Each single-cookie serving contains approximately 72 calories, 1.0 gram of protein, and 11.2 grams of total carbohydrates. Spiced with warm cinnamon and cloves, each cookie has 6.5 grams of sugars and 0.4 grams of dietary fiber. The fat content is 2.8 grams per serving (with only 0.5 grams of saturated fat) owing to the use of margarine for structural loftiness, alongside 4 milligrams of dietary cholesterol and 48 milligrams of sodium, making for a light and comforting treat.

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