Persimmon Drop Cookies
Persimmon Drop Cookies offer a delightful combination of sweet, spiced flavors with the natural sweetness of persimmon pulp. These soft, chewy cookies are perfect for fall gatherings or everyday treats, appealing to those who enjoy fruity, spicy baked goods with crunchy nuts and raisins for added texture.
Ingredients
Instructions
- Beat thoroughly the persimmon pulp, soda, sugar, and shortening until creamy.
- Add the beaten egg and mix well.
- Sift together the flour, cinnamon, cloves, nutmeg, and salt.
- Add the dry ingredients gradually to the wet mixture, then fold in the chopped nuts and raisins.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake at 375°F (190°C) for 12 to 15 minutes until lightly golden.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have persimmon pulp, mashed bananas or applesauce can be a great substitute. For added texture, try using walnuts or pecans in place of the chopped nuts. Always ensure your shortening is at room temperature for easier mixing. For a twist, add a splash of vanilla extract to enhance the overall flavor.
Serving Suggestions
These persimmon drop cookies can be enjoyed warm with a glass of milk or a cup of tea. They pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a festive touch, serve them on a platter alongside other treats like Cabin Fever Coffeecake during holiday gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze them for up to three months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes to maintain their softness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Drop Cookies contains roughly 159 calories, with 2g protein, 17g carbohydrates, and 10g fat.
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 fresh persimmons instead of pulp?
Yes, you can use fresh persimmons. Simply puree the flesh of ripe persimmons until smooth to make your own pulp. Ensure they are ripe for the best flavor, as unripe persimmons can be astringent.
What can I substitute for shortening?
If you prefer not to use shortening, unsalted butter or coconut oil can be used as a substitute. Both will provide a similar texture, but butter will add a richer flavor. Just remember to adjust the amount slightly, using about 3/4 cup of butter for every cup of shortening.
Are these cookies suitable for freezing?
Absolutely! These cookies freeze well. To freeze, place them in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to three months and are best enjoyed after thawing at room temperature.
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).