The perfect cookies for the holiday season and a great way to use up persimmons!
Recipe from Two Peas & Their Pod
4.6 from 35 votes
Prep Time 20mins
Cook Time 12mins
Total Time 32mins
For the cookies:
1/2cupunsalted butter,at room temperature
1cuppersimmon pulp,from 2-3 persimmons
1cupchopped walnuts,optional, we omitted
For the orange glaze:
1/4cupfresh orange juice
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. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.