The perfect cookies for the holiday season and a great way to use up persimmons!
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 36cookies
Calories: 140kcal
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Ingredients
For the cookies:
2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1teaspooncinnamon
1/2teaspoonground cloves
1/2teaspoonnutmeg
1/2cupunsalted butter,at room temperature
1cupgranulated sugar
1cuppersimmon pulp,from about 3 persimmons
1large egg
1 1/2teaspoonsvanilla extract
1cupchopped walnuts,optional
1cupraisins or dried cranberries,optional
For the orange glaze:
2cupsconfectioners' sugar
2 to 3tablespoonsfresh orange juice
1teaspoonorange zest
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Start with 2 tablespoons and can add more if the glaze is too thick. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.