- 1 1/2 cup brown sugar
- 1/2 cup (4 oz) unsalted butter, at room temperature
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup very ripe Hachiya persimmon puree*
- 2 3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cloves
- 1 cup chopped walnuts
- 1 1/4 cups confectioner's sugar
- 2 Tbsp milk
- 1 Tbsp persimmon puree
- 1 tsp grated orange peel
*Cut off the top of a very ripe hachiya persimmon (should be
completely soft to the touch) and use a spoon to scoop out the pulp.
Discard any seeds that might be there. Each persimmon should yield
anywhere from 1/2 cup to 3/4 cup of pulp.
1 Cream butter, brown sugar, vanilla and eggs in a large
bowl. Add persimmon puree, stirring until blended.
2 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.
3 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.
4 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
5 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.
Makes about 2 dozen cookies.