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Prep 2 hrs 30 mins
Cook 30 mins
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.
- 1 1⁄2 cups brown sugar
- 1⁄2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 eggs
- 3⁄4 cup persimmon, puree
- 2 3⁄4 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon clove
- 1 cup chopped walnuts
- 1 1⁄4 cups confectioners' sugar
- 2 tablespoons milk
- 1 tablespoon persimmon, puree
- 1 teaspoon orange zest
- Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
- 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.
- 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.
- 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.
- 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.