PURPOSE: A production method of cookies is provided to maintain the unique components and flavor of persimmon, and to offer proper nutrients and taste.CONSTITUTION: Persimmon is peeled, and naturally dried after finely cutting to obtain dried persimmon slices (S10). The dried persimmon slices are firstly coated with cinnamon powder, and baked in an oven (S20). The baked persimmon slices are coated with batter containing ripe persimmon and flour (S30). The coated persimmon slices are secondly coated with functional batter before being baked in the oven (S40). The functional batter contains 11-14 parts by weight of ripe persimmon, 0.3-0.5 parts by weight of egg yolks, 1 part by weight of butter, 1-3 parts by weight of sugar, 3-5 parts by weight of medium flour, 0.05-0.07 parts by weight of baking powder, 0.04-0.06 parts by weight of cinnamon powder, and 0.04-0.06 parts by weight of salt.COPYRIGHT KIPO 2013[Reference numerals] (S10) First step of peeling, cutting and naturally drying persimmon to obtain persimmon slices (S20) Second step of baking the persimmon slices in an oven (S30) Third step of coating the baked persimmon slices with a mixed material of ripe persimmon and flour (S40) Fourth step of baking the baked persimmon slices in the oven본 발명은 대봉감을 박피 후 세절하여 자연건조시킨 대봉감말랭이를 준비하는 제 1단계, 상기 대봉감말랭이를 오븐에 넣고 굽는 제 2단계, 상기 제 2단계를 거친 대봉감말랭이 표면에 대봉감 홍시와 밀가루를 혼합한 반죽물로 코팅하는 제 3단계, 상기 제 3단계를 거친 대봉감말랭이를 오븐에 넣고 굽는 제 4단계를 포함하는 것을 특징으로 한다. 이와 같은 구성을 가지는 본 발명에 의하면, 대봉감 고유의 성분과 풍미를 그대로 유지할 수 있고, 기존 쿠키와 같이 딱딱하지 않기 때문에 치아 및 잇몸이 약한 어린이가 안전하게 즐길 수 있는 효과가 있다.
