Persimmon Cookies By Mary Mcdowall
Sweet and spicy persimmon cookies with chopped nuts and raisins, perfect for fall gatherings or holiday treats, offering warm flavors and chewy texture.
Ingredients
Instructions
- Drop spoonfuls of the cookie dough onto a baking sheet.
- Bake at 350° to 375°F for 10 to 12 minutes until golden brown.
- Double the ingredients if you want to make a larger batch.
- Do not grind nuts and raisins; chop nuts before adding.
- Chop nuts into small pieces before mixing into the dough.
- Good luck!
Tips & Substitutions
For the best texture, ensure the persimmon pulp is ripe and smooth. If you don't have shortening, you can substitute with unsalted butter for a richer flavor. Consider adding a pinch of salt to enhance the sweetness. If you're looking for variety, try mixing in chocolate chips or dried cranberries. Remember to chop the nuts finely for even distribution.
Serving Suggestions
Serve these delightful cookies alongside a warm cup of tea or coffee for a cozy treat. They make an excellent addition to holiday dessert trays or as a sweet snack for gatherings. For a complementary dish, consider pairing them with a light salad like Topsy Turvey Salad to balance the sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresher longer, you can refrigerate them, where they will last for about two weeks. If you'd like to reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Cookies By Mary Mcdowall contains roughly 1661 calories, with 22g protein, 186g carbohydrates, and 95g fat. It is an excellent source of dietary fiber (57% of the Daily Value), iron (50% of the Daily Value), and protein (44% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1416mg per serving (62% 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 other types of fruit pulp in this recipe?
Yes, you can substitute persimmon pulp with other fruit purees, such as ripe banana or applesauce. This will alter the flavor slightly, but will still yield delicious cookies. Just ensure the substitute is of similar consistency to maintain the moisture balance.
How can I make these cookies healthier?
To make these cookies healthier, you can reduce the sugar by using a natural sweetener like honey or maple syrup. Additionally, substituting half of the flour with whole wheat flour can increase fiber content without compromising texture. You might also add oats for extra nutrition.
Can I freeze the dough for later use?
Absolutely! You can freeze the uncooked cookie dough by portioning it into balls and placing them in an airtight container or freezer bag. They can be frozen for up to three months. When you're ready to bake, just add a couple of extra minutes to the baking time.
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).