Annie Bianchi, owner of Bianchi Orchards in Los Molinos, grew up on a five-acre farm that had a variety of fruit trees including persimmons. Her mother, Eugenia “Jeannie” Leonard, was a gourmet cook who made delicious meals – and cookies. Forty-two years ago, when Annie married Ray, Jeannie tucked her persimmon cookie recipe into her favorite cookbook and gave it to Annie as a wedding gift.
When the Bianchi’s bought their orchard 36 years ago, Annie planted apple, peach, pear and persimmon trees so her children would have the chance to experience fresh, homegrown food just like she did when she was a child. Every year, Annie would make persimmon cookies and tell her children the story of their grandma, who passed away before the Bianchi children were born, and how persimmon cookies were her favorite.
Several years later, when Bianchi Orchards first started retailing walnuts, the Bianchi’s oldest daughter, Becky, surprised Annie by making grandma Jeannie’s persimmon cookies for Thanksgiving. Becky printed the treasured recipe and shared it with everyone in the family. Now the Bianchi family wants to share it with you.
Annie says, “My mom had a great, kind heart and her spirit lives on with my girls as they share her delicious persimmon cookie recipe.”
Bianchi Orchards Persimmon Cookies
1/2 cup butter
1 cup sugar
2 cup flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. salt
1 cup persimmon pulp
½ cup raisins
1 cup Bianchi Orchards premium Chandler walnuts, chopped
Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients thoroughly. Drop dough by the spoonful onto a greased cookie sheet. Bake until golden, about 12 to 15 minutes.
If you would like to pick up some premium Chandler walnuts for your persimmon cookies, stop by the Bianchi Orchards roadside walnut shop at 10337 Hwy 99E in Los Molinos, open daily from 9 a.m. - 5:30 p.m. The Bianchi family would love to meet you!
Bianchi Orchards – A walnut you’ll really go nuts for!