Some cliches are worth repeating – nothin’ says lovin’ like somethin’ from the oven!

When I was a kid, we moved away from Glenn County to live in Sacramento. We’d lived on my grandparents’ farm since we were teeny tots, and it was hard leaving the folds of my Grandma’s skirt. As an adult, I realize, it was tough for her too. 

My grandmother had been a teacher for over 50 years, a principal at the grammar school, a real huge member of the community. I often wondered – these people see my grandma as some sort of pillar of the community – do they know her real talent? Making the best GD persimmon cookies in four counties! 

And get a load of this – she missed us too! When she’d get lonely for us, she’d make a whopping batch of cookies, and stuff them in the wax paper bag from a box of cereal, then shove it right into that cereal box, wrap it in an old copy of the Willows Journal, and label it with an old envelope taped across the front of the box. Mail was faster then, and persimmon cookies are moist and spicey – the smell coming out of that box always got the mailman’s attention. He said we were the luckiest kids on the planet, and yeah, he was right. 

If you haven’t had a persimmon cookie, a good persimmon cookie – cause not just anybody can make a decent persimmon cookie – well, my sympathies to you. They are the best thing in the world. You don’t even have to like persimmons, which is kind of weird, to like a persimmon cookie.  I’ve tried to make them, and they’ve come out pretty good on occasion, but nothing like my Grandma’s persimmon cookies. My cousin Florence still makes them, and my cousins Rick and Janet think they’re just the best thing around – they aren’t old enough to remember my Grandma’s persimmon cookies, too bad. Florence’s are dry, I just know she’s not doing the baking soda thing right.  

I don’t have access to good persimmons anymore – I’m not talking about those nasty fuyu’s, I’m talking about native persimmons. Let me know if you have that mess going on in your yard, I’ll come over and liberate  few dozen for you. They freeze well. 

Until then, I have to stick with regular cookies like peanut butter and oatmeal. I like to do sugar cookies too – all these doughs freeze well, so I can make a batch ahead and roll them into little sticks covered with plastic wrap, and use them later when I want.

Three neat little loaves of peanut butter cookie dough, slides right in next to some tomato sauce.

Three neat little loaves of peanut butter cookie dough, slides right in next to some tomato sauce.

My kids like to bake cookies, but rarely take the time to make a batch of dough, so I always make a few extra rolls. We’ll take some when we go to visit our younger son down south at college – he has a little freezer in his dorm refrigerator, and a little toaster oven just big enough for half a dozen cookies. You can cut as many as you want, and put the roll back in the freezer. When he gets bored or lonely, he puts a batch in the “community” oven and the smell is enough to attract his dorm mates’ attention.  

A lot of people bake cookies as Christmas gifts – I love yoooooouuuuu! But this is good for your friends who like to bake themselves – wouldn’t it be nice for them to be able to reach into the freezer a month after Christmas and pull out a batch of your cookie dough – a little bit of lovin’, wrapped in a plastic sleeve? 

 

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