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    You are in: Home / Recipes / Glazed Persimmon Cookies Recipe
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    Glazed Persimmon Cookies

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs 30 mins

    30 mins

    Mercy's Note:

    Hachiya persimmons are best for this recipe. They need to ripen completely. When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cookies

    Glaze

    Directions:

    1. 1
      Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
    2. 2
      Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
    3. 3
      Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
    4. 4
      Preheat oven to 375°F When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
    5. 5
      When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.

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    Nutritional Facts for Glazed Persimmon Cookies

    Serving Size: 1 (50 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 201.9
     
    Calories from Fat 68
    34%
    Total Fat 7.6 g
    11%
    Saturated Fat 2.9 g
    14%
    Cholesterol 27.9 mg
    9%
    Sodium 87.5 mg
    3%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 0.7 g
    3%
    Sugars 19.5 g
    78%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    persimmons

    persimmons

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