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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MD Akhas
[email protected]These cookies are a nice change from the usual holiday cookies.
Ali Aezaz
[email protected]I'm not a big fan of persimmons, but I really enjoyed these cookies.
Adil Sheikh
[email protected]I had trouble finding ripe persimmons, so I used canned persimmons instead. The cookies still turned out well.
Maxim Lazo
[email protected]The cookies didn't turn out as chewy as I would have liked.
Yoniedra Jarrett
[email protected]I found that the cookies were a bit too sweet for my taste.
Sara Lembach
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort.
Chris Huriwai (c.huriwai)
[email protected]The glaze on these cookies is the perfect finishing touch.
Segun Oluwapemilerin
[email protected]I love the chewy texture of these cookies.
denki_kaminari_01
[email protected]These cookies are a great way to use up ripe persimmons.
Mazhar Siyal
[email protected]I wasn't sure what to expect from these cookies, but I was pleasantly surprised. They're really good!
What Ever
[email protected]These cookies are easy to make and always a crowd-pleaser. I love that I can use fresh persimmons from my tree.
Daniel Dimandja
[email protected]I love the combination of persimmon and spices in these cookies. They're so unique and delicious.
Mausam Sunar
[email protected]These are the best persimmon cookies I've ever had! The glaze is amazing, and the cookies are so moist and flavorful.
Saeed bahti
[email protected]I've made these cookies several times now, and they always turn out perfect. They're soft and chewy, with just the right amount of sweetness.
Mong Marma
[email protected]These cookies were a hit at my holiday party! They're so unique and delicious, and everyone loved the sweet glaze.