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Persimmon Cookies

Servings: 2 dozen

Ingredients

Cookies

  • 1 cup very ripe persimmon pulp puree
  • 1/2 tsp baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup walnuts, chopped
  • 1 cup golden raisins Substitute chopped cranberries or dates for raisins.

Glaze

  • 2 cups confectioners sugar
  • 2 tbsp orange juice Reserve a couple of extra tablespoons in case you need to adjust the consistency of the glaze.
  • 1 tbsp persimmon puree
  • 1 tsp orange zest
  • 1/2 tsp orange extract

Instructions

  • If available, use hachiya persimmons (ideal for baking). They should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds or membrane that might be there. Each hachiya persimmon should yield approximately 1/2 cup to 3/4 cup of pulp.
  • Prepare persimmon pulp: Using a blender or foot processor, puree the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon bakiing soda.
  • Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon puree and orange zest.
  • In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, ground nutmeg, and salt.
  • Make cookie 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 dough for 1 hour.
  • Bake: Preheat oven to 350 degrees. Drop cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies.
    Bake for 13-14 minutes or until cookies are browned around the edges and spring back when lightly touched in center. Let cool on baking racks before frosting.
  • Prepare glaze: Sift confectioners sugar, then whisk with 2 tablespoons of orange juice until smooth. Add 1 tablespoon of persimmon puree, 1 teaspoon of orange zest and 1/2 teaspoon orange extract (optional). Mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.