Photo from Marin IJ

This next little cookie is one that is new to me. My mother in law brought me the news article regarding this year’s cookie contest winner, in Marin County (just south of Sonoma county where I live), by Julie McMillan. Her cookie won this year’s Marin Made Cookie contest using persimmons. I am fortunate enough to have a neighbor who has the most magnificent persimmon tree. When she has persimmons she picks them and leaves them in her front yard next to a can that says 3 for a dollar. This is an amazing price since the ones in the store are $2.00 for just one. Unfortunately, the ones I got today are not ripe yet, but I thought I would still share the recipe. If anyone bakes these please let me know what you think.

Winner in the Marin Made category – Persimmon Cookies by Julie McMillan


1 cup sugar

1 egg

½ cup (1 stick) butter

2 cup flour

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 teaspoon baking soda

1 cup persimmon pulp, strained

1 teaspoon orange zest

1 cup raisins

1 cup chopped nuts, optional

Orange glaze (recipe below)


Preheat oven to 350 degrees. Blend sugar, egg and butter. Sift dry ingredients, spices and salt. Mix into sugar mixture. Add persimmons, zest, raisins and nuts. Drop large teaspoons of the mixture onto cookie sheet about 2 inches apart.

Bake for approximately 12-15 minutes and then cool.

Orange glaze: Mix about ¼ cup powdered sugar with about 1 teaspoon orange juice (as needed), and 1 teaspoon orange zest. Drizzle the glaze onto cookies once they have cooled.

Note: These will keep for about 2 weeks, and also freeze well.