GLAZED PERSIMMON COOKIES
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.
Provided by Mercy
Categories Dessert
Time 3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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Lynn Underwood
[email protected]I had some trouble finding persimmons, but I'm glad I finally did. These cookies are delicious!
Prashant Xetry
[email protected]These cookies are a bit too sweet for my taste, but they're still very good.
Kweku Etru
[email protected]I made these cookies exactly as the recipe stated and they turned out perfectly. They're so moist and flavorful.
Tayyab Nawaz
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so unique and delicious.
Muhammad Firoj khan
[email protected]I'm not usually a fan of persimmons, but these cookies changed my mind. They're so delicious!
Bishal Bharati
[email protected]These cookies are a great way to use up ripe persimmons. They're also a nice change from the usual holiday cookies.
Talha Pathan
[email protected]I love the combination of persimmon and spices in these cookies. They're so unique and flavorful.
Safyan Khan
[email protected]These cookies are so good! The persimmon flavor is subtle, but it really shines through. The glaze is the perfect finishing touch.
Ankitsaiba AnkitSaibo
[email protected]I made these cookies for a holiday party and they were a big hit! Everyone loved them. They were so delicious and festive.
zaak's msc
[email protected]These cookies were easy to make and turned out beautifully. The glaze gave them a lovely shine, and they had a wonderful flavor. I would definitely recommend this recipe.
Presh Billioz
[email protected]I love persimmons, so I was excited to try this recipe. The cookies turned out great! They were soft and chewy, with a nice balance of sweetness and tartness. The glaze was also very good.
Shakeeb Ahmed
[email protected]These cookies were a hit! They were so moist and flavorful, and the glaze added a perfect touch of sweetness. I will definitely be making these again.