Check out this delicious way to use up your ripe persimmons.
by Maggie Bullington
Glazed and Spicy Persimmon Cookies.
Because ripe persimmons are so rich, these cookies don’t need a lot of pulp to display the flavor of the native fruit. Enjoy them with your favorite tea or coffee. Yield: about 3 dozen cookies.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 1-1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup persimmon pulp
- 1 large egg
- 1 teaspoon vanilla or maple extract
- 1 cup chopped walnuts
- 2 cups powdered sugar
- 3 tablespoons of milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon persimmon pulp, optional
- Make cookies: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine the flours, baking soda, salt and spices. Whisk to mix and set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Stir in the persimmon pulp, egg and vanilla. Add the dry ingredients to form a paste and stir in the nuts.
- On an ungreased or parchment-lined cookie sheet, drop rounded spoonfuls of dough about 2 inches apart. Bake for 12 to 14 minutes or until cookies are set. Remove the cookies from the baking sheet with a spatula and let cool completely on a wire rack.
- Make the frosting: combine all the ingredients for the frosting and mix until smooth. Dip tops of cookies in frosting and set aside in a single layer until frosting hardens.
For more ideas on how to use persimmons in your baking, check out Persimmons: Sweet as Pie.
Maggie Bullington lives in rural Alabama, where she enjoys growing flowers and farm-fresh food. She is fortunate to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.
Posted on October 8, 2021
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