Glazed Persimmon Cookies

Submitted by Mercy

"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."

 

• Ready In: 3hrs
• Ingredients: 15
• Serves: 24

ingredients

• Cookies

• 354.88 ml brown sugar
• 118.29 ml unsalted butter, at room temperature
• 4.92 ml vanilla extract
• 2 eggs
• 177.44 ml persimmon, puree
• 650.62 ml flour
• 4.92 ml cinnamon
• 2.46 ml salt
• 2.46 ml baking soda
• 1.23 ml clove
• 236.59 ml chopped walnuts

• Glaze

• 295.73 ml confectioners' sugar
• 29.58 ml milk
• 14.79 ml persimmon, puree
• 4.92 ml orange zest

directions

1. Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
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. 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. 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. 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.