Name: Persimmon Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: For the cookies: -; 1 cup very ripe persimmon pulp -; 1/2 teaspoon baking soda -; 1/2 cup white granulated sugar -; 1/2 cup brown sugar -; 1/2 cup (4 oz, 1 stick) unsalted butter, at room temperature -; 1 teaspoon vanilla extract -; 1 egg -; 1 teaspoon grated orange zest -; 2 cups (270 g) flour -; 1 teaspoon cinnamon -; 1/2 teaspoon salt -; 2 teaspoons baking powder -; 1/4 teaspoon ground cloves -; 1 cup chopped walnuts -; 1 cup chopped dried cranberries, raisins, or dates -; For the glaze: -; 2 cups confectioner's sugar -; 2 Tbsp orange juice -; 1 Tbsp persimmon puree -; 1 tsp grated orange peel -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Persimmon Cookies

1. For the cookies: -

2. 1 cup very ripe persimmon pulp -

3. 1/2 teaspoon baking soda -

4. 1/2 cup white granulated sugar -

5. 1/2 cup brown sugar -

6. 1/2 cup (4 oz, 1 stick) unsalted butter, at room temperature -

7. 1 teaspoon vanilla extract -

8. 1 egg -

9. 1 teaspoon grated orange zest -

10. 2 cups (270 g) flour -

11. 1 teaspoon cinnamon -

12. 1/2 teaspoon salt -

13. 2 teaspoons baking powder -

14. 1/4 teaspoon ground cloves -

15. 1 cup chopped walnuts -

16. 1 cup chopped dried cranberries, raisins, or dates -

17. For the glaze: -

18. 2 cups confectioner's sugar -

19. 2 Tbsp orange juice -

20. 1 Tbsp persimmon puree -

21. 1 tsp grated orange peel -

How to cook deliciously - Persimmon Cookies

1. Stage

Puree the persimmon pulp and add the baking soda: Using a blender, food processor, or mini chopper, purée the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon baking soda.

2. Stage

Beat the wet ingredients: Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon purée and orange zest.

3. Stage

Combine the dry ingredients: In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, and salt.

4. Stage

Mix and chill the dough: Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts and dried fruit. Chill the dough for 1 hour.

5. Stage

Bake: Preheat oven to 350°F. Drop cookie dough rounds (about 1 1/2 inches across for a yield of 2 dozen large cookies) on stick-free cookie sheets, leaving at least 1 inch between the cookies. Bake until cookies are browned around the edges and spring back when lightly touched in center, 15-18 minutes. Let cool on baking racks before frosting.

6. Stage

Make the glaze: While the cookies are cooling sift confectioner's sugar and then whisk with 2 tablespoons of orange juice until smooth. Add 1 tablespoon of persimmon puree and 1 teaspoon of orange zest and mix until smooth. If the glaze is too thick to be spoonable, whisk in a little more orange juice. Dip a spoon into glaze mixture and dribble over cookies. Let harden before serving.