As the leaves begin to turn and the air grows crisp, it's the perfect time to embrace the warm, inviting flavors of autumn, ...

1. Preheat oven to 350 degrees. Line one or two cookie sheets with parchment paper. Combine persimmon pulp with baking soda in a bowl and mix to coat. Set aside. 2. In a mixing bowl, cream together ...

This cookie’s soft texture, warm spices, sweet orange glaze and dried fruit make it taste like the holidays. Be sure to buy your persimmons well ahead of time for optimal ripeness. Instructions: ...

These Linzer cookies with persimmon filling were one of the five favorites of the Los Angeles Times’ seventh Holiday Cookie Bake-Off in 2017. For Alice Nishimoto, these Linzer cookies are a creative ...

If you've ever passed persimmons in the produce aisle and felt unsure of what to do with them, you're not alone. Here's a no-stress guide to the two main types, how to eat them and how to store them.

Connie Moody of Spokane was introduced to persimmons at a young age. Growing up in Southern California, her godfather had a tree that bore the fall and winter fruit. These days, she doesn’t get her ...

Instructions: Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside. In a large ...

1. Preheat oven to 375 degrees. In a large mixing bowl, stir together flour, baking soda, cinnamon, nutmeg, cloves and salt. Stir in raisins and nuts; set aside. 2. Using an electric mixer, cream ...

1. Preheat oven to 350 degrees. 2. Combine flour, cinnamon and baking soda. In a separate bowl, beat sugars with margarine, egg and persimmon pulp. Stir in dry ingredients and vanilla. 3. Drop from ...

1. Preheat oven to 350 degrees. 2. Cream together shortening and sugar. Add egg and vanilla and mix well. 3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt and spices. Stir ...