Persimmon Cookies
This is my Mother’s recipe but not as I remember it. After baking, these were not Bon Bon shaped nor as dry as the original recipe she used. As she would say, they’re better the next day, and sure enough the dryness disappeared in those Bon Bon’s. The newer recipe here is quite good. And doesn’t take a day for the moistness to be noticed. The spices even seem a bit different to me. It is a mystery … the origin of this recipe. But if you like moist, spicy, nutty, full of raisin cookies you’ll love these.
I’m not sure anyone in our family was broken-hearted if our annual persimmons didn’t arrive. No one ate them except in cookies or pudding. Well, not until my sister-in-law Linda. She loved persimmons, spooning the mushy pulp from inside the skin. I thought her so brave. My brother went on to plant a whole grove of Fuyu (the squatter version of the traditional fruit) when few in the San Joaquin Valley considered this a marketable product. Or maybe that was just my thought!
Here you go. Here’s the recipe. Hope you enjoy.
When putting together the 
It’s not unusual for a guy friend of mine to bring along a new recipe when he comes to visit. Anything with ricotta and citrus seems to catch his eye and this recipe has both. (I need to give acknowledgement to Beads and Basil for this recipe she shared in a monthly values magazine.) When I look at a recipe for the first time I not only anticipate the taste, just how good is this going to be, but also the complexity. Sometimes complexity doesn’t equal a better product. Cookies, I usually bake on a whim. So, the recipe must have a simple list of ingredients (mostly already in my pantry) and must be limited in prep time. This original recipe calls for overnight or at least 8 hours. As you might have guessed this is too long for me, and I found a way to cut the time to 4 hours without changing the outcome in my opinion. The prep is simple and the bulk of time is in the freezing. Hope you enjoy this citrusy taste treat. We did!
Now, chocolate chip cookies, I’m a connoisseur! I’ve been baking these since I was 10 or so and I’m … well, let’s not get into details. These are my favorites, 
These are the best! But don’t take my word for it … Bake them up today! Chewy Buttery Good … not too flat, not too thick, just right. I’m using the new Nestle Dark Chocolate Morsels. Make sure you try this recipe with your favorite chocolate chips. This way you’ll be able to taste test the best chocolate chip oatmeal cookies you ever ate. Seriously Good! Just can’t say it enough and I’m a chocolate chip cookie aficionado. If you’re into chocolate chip cookies with a touch of oatmeal and like the chewy variety these are for you!
It’s a toss up! The filling and the cookie are both a star in this recipe. Lightly sweet cookies similar to traditional chocolate chip cookies but without the chips and nuts. The small bit of filling is a perfect apple pie taste. These are a great Valentine treat … especially if a heart shape cookie cutter is used.
These giant cookie cutters are irresistible. A festive way to decorate your batch of cut out cookies. Much faster (all cookies are cut at once) and the result is a lovely display. Choose your dough carefully. This example (above) is delicious but the dough wasn’t the best choice.. A smooth dough is recommended. The cuts will be cleaner and more defined for decorating and for removing dough in some areas. The house shaped cookie cutter is perfect for a one dimensional gingerbread house and can be purchased at 
