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Karen Witemeyer's Persimmon Cookies


Christy Award finalist and winner the ACFW Carol Award, HOLT Medallion, and Inspirational Reader's Choice Award, CBA bestselling author Karen Witemeyer writes Christian historical romance for Bethany House, believing the world needs more happily-ever-afters. She is an avid cross-stitcher and makes her home in Abilene, TX with her husband and three children. Learn more about Karen and her books at www.karenwitemeyer.com.


Karen's Latest Book Release: No Other Will Do


Men are optional. That was the credo Emma Chandler’s suffragette aunts taught her and why she started a successful women’s colony in Harper’s Station, Texas. But when an unknown assailant tries repeatedly to drive the women out, Emma is forced to admit they might need a man after all. One who can fight. And there is only one she trusts enough to ask.

Malachi Shaw has finally earned the respect he's always craved by becoming an explosives expert for the railroad. Yet when Emma’s telegram arrives, he leaves his job behind and rushes to Harper's Station to repay the girl who once saved his life. Only she’s not a girl any longer. She’s a woman with a mind of her own and a smile that makes a man imagine a future he doesn’t deserve.

As the danger intensifies, old feelings grow and deepen, but Emma and Mal will need more than love to survive. Purchase Karen's book HERE. 


Karen's Recipe for Persimmon Cookies

A Note from Karen - No Other Will Do is dedicated to my grandma who is turning 100 years old this year. Her persimmon cookies hold a place of honor in my childhood memories. She knew I loved them and always had some on hand whenever we came to visit. This isn't her exact recipe, we weren't able to find that, but it is a recipe I've made that comes very close to what I recall.

1/2 cup shortening
1 cup sugar
1 egg
1 cup persimmon pulp*
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup raisins


Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, soda, salt and spices; set aside. In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp.  Slowly beat in the flour mixture until everything is combined.  By hand, stir in the nuts and raisins. Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much. Bake for approximately 12-15 minutes. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely. Yield: 24-36 small cookies

*Note – Use hachiya persimmons for baking. Let them get overripe (you'll need about 3) and squeeze the pulp right out of the skin and puree with a blender or food processor.