Mom'S Persimmon Cookies
Mom's Persimmon Cookies feature a moist, spiced flavor with nuts, coconut, and raisins, perfect for holiday gatherings or autumn treats for those who enjoy fruity, aromatic baked goods.
Ingredients
Instructions
- Blend ingredients in the order given: Crisco, sugar, eggs, persimmon, flour, salt, soda, nutmeg, cinnamon, cloves, brandy, vanilla, nuts, coconut, and raisins.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes.
- Do not overbake; cookies should be lightly browned.
Tips & Substitutions
For an extra flavor twist, consider adding a teaspoon of orange zest or a splash of almond extract to the dough. If you prefer a healthier version, you can substitute half of the flour with whole wheat flour or use a reduced-fat spread instead of Crisco. Ensure your persimmons are ripe for the best sweetness and texture in your cookies.
Serving Suggestions
These persimmon cookies are delightful on their own but can be served alongside a cup of tea or coffee for a cozy treat. For a festive touch, pair them with a scoop of vanilla ice cream or serve with a slice of Lizzie'S Fruit Cake Cookies for a delightful dessert platter. They also make excellent gifts when packaged in decorative boxes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. To reheat, simply thaw at room temperature or warm in the oven at 300°F (150°C) for a few minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Persimmon Cookies contains roughly 1722 calories, with 19g protein, 151g carbohydrates, and 118g fat. It is an excellent source of dietary fiber (208% of the Daily Value), iron (58% of the Daily Value), and protein (38% of the Daily Value). Note that it is relatively high in sodium, at 1838mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine in equal amounts. This will add a richer flavor to your cookies, but keep in mind that the texture might be slightly different, potentially resulting in a softer cookie.
What type of persimmons should I use?
For this recipe, it's best to use Hachiya persimmons, as they are sweeter and softer when fully ripe. If you can only find Fuyu persimmons, you can use them too, but make sure they are ripe and soft to maintain the right consistency in the cookies.
Can I omit the nuts and coconut?
Absolutely! If you prefer a nut-free or coconut-free cookie, simply leave those ingredients out. You could add extra raisins or even chocolate chips for added sweetness and texture, making it a versatile recipe that can cater to various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).