Mocha Persimmon Biscotti Cookies

Mocha Persimmon CookiesThe other day, my neighbor stopped over for a cocktail and she brought a gift.  A persimmon!  I was very excited because I have never tried one out before.  Have you cooked or baked with one before?  If so, what did you make??  So, there it sat in front of me for nearly a week until I broke out a passed down recipe book and tried to make a cake.  Except when I started changing the ingredient amounts and added mocha too, the texture looked really thick.  The batter was too dense and easy to grab, and rather than get stressed out about this batch that I could have thrown out, I decided to create cookies instead.  Why waste a possibility?

My hunches were right, the cookie was the winning structure with this batter and they taste great.  The flavor of mocha is very light and the persimmon with dates seems to work together well.  One might say it has a biscotti flavor about it.  It’s light in flavor and texture and has a crunch when you bite into it.  (No, not break your teach kind of crunch!)  I recommend you eat these yummy delights with your morning coffee and take a dunk, just like you would with biscotti!

My daughter, on the other hand likes them just as a cookie and  grabbed a second one running away, happily.  I love cookies at Christmas time.  Especially for the kids!

Next time you create something and it doesn’t turn out as expected, pause.  What else could you create with it?

Happy Christmas!

Mocha Persimmon cookies

Method: (Adapted from The Beta Sigma Phi Cookbook Desserts – 1968)

  • 1/2 c. shortening (butter flavor)
  • 2 c. sugar
  • 1 egg
  • 1 3/4 c. sifted cake flour
  • 1 tsp. baking soda
  • dash of salt
  • 1 tsp. cinnamon
  • 1 tsp. All-Spice
  • 1/4 cup mocha (I used Starbucks)
  • 1/2 cup chopped dates
  • 1/2 c. persimmon pulp

Cream shortening and sugar, add egg and beat for a minute.  Sift flour, baking soda, salt, cinnamon and All-Spice in a separate bowl.  Stir in dates.  Heat persimmon pulp to boiling and add to creamed mixture.  Combine dry mixture to wet mixture and stir or beat well.  Heat oven to 350 degrees.  Roll small 1 inch balls of dough and place on cookie sheet.  Bake for 10-12 minutes or until it looks complete.  If you are looking for a chewy texture, bake these at 375 degrees for 10 minutes.  They will crust up on the top faster but stay a bit chewy inside.

Have fun!


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