Persimmon Cookies

Spice and orange zest kiss persimmon cookies. Add nuts and dried fruit on top, and you almost have miniature fruitcakes. This persimmon cookie recipe is delectable with a persimmon and orange frosting.

Ingredients :

For the cookies

• 1 cup very ripe persimmon pulp

• 1/2 teaspoon baking soda

• 1/2 cup granulated sugar

• 1/2 cup brown sugar (dark or light)

• 1 unsalted butter stick (117 g), room temperature

• 1 teaspoon vanilla extract

• 1 egg

• 1 teaspoon grated orange zest

• 2 cups (270g) all-purpose flour

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/4 teaspoon ground cloves

• 1 cup chopped walnuts

• 1 cup of dates, raisins, or cranberries that have been chopped

For the glaze

• 2 cups powdered sugar

• 2 tablespoons orange juice

• 1 tablespoon persimmon puree

• 1 teaspoon finely grated orange zest

STEPS :

     1. Puree the persimmon pulp and add the baking soda :

Purée the ripe persimmon pulp in a blender, food processor, or small chopper until smooth. Mix in 1/2 teaspoon baking soda thoroughly.

     2. Beat the wet ingredients :

In a large mixing basin, combine the butter and sugars. Incorporate the egg and vanilla extract. Incorporate the persimmon purée and orange zest.

     3. Combine the dry ingredients :

In a separate basin, combine the flour, baking powder, cinnamon, powdered cloves, and salt.

     4. Mix and chill the dough :

At each addition, add a third of the dry ingredients and stir just long enough to incorporate the flour. Add nuts and dried fruit and mix well.

1 hour in the refrigerator.

     5. Bake :

Preheat the oven to 350 degrees Fahrenheit. Put cookie dough rounds (approximately 1 1/2 inches across for 2 dozen big cookies) onto nonstick cookie sheets, leaving at least 1 inch between cookies.

15-18 minutes, or until cookies are browned around the edges and spring back when lightly tapped in the center. Let to cool on wire racks before icing.

     6. Make the glaze :

While the cookies cool, sift the confectioner's sugar and mix it with 2 tablespoons of orange juice until smooth. Mix in 1 tablespoon persimmon puree and 1 teaspoon orange zest until smooth. If the glaze becomes too thick to spoon, add a bit more orange juice.

Dribble glaze mixture over cookies with a spoon. Let to cool before serving.