Best Persimmon Spice Cookies Recipes

Persimmon Spice Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield about 30 cookies

Number Of Ingredients 15

2 very ripe Fuyu persimmons, peeled, seeded and diced
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2/3 cup golden raisins
1 1/4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons finely chopped pistachios

Steps:

Puree the persimmons in a mini food processor or blender until smooth; set aside.
Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.

PERSIMMON SPICE COOKIES image

Yield approx 18-20 cookies

Number Of Ingredients 14

1/2 C. unsalted butter (1 stick)
1 egg
1/2 C. brown sugar
1/2 C. white sugar
1 C. hachiya persimmon pulp
2 C. flour (I use half wheat, half white when they're on hand)
1 generous t cinnamon
1 generous t ground cloves
1 generous t nutmeg
1 t baking soda
1 t salt
3/4 to 1 C. walnut pieces
3/4 to 1 C. golden raisins
3/4 to 1 C. chopped candied ginger (not coated with crytalline sugar; avail at Trader Joe's)

Steps:

Preheat oven to 375 degrees. In a food processor, blend the butter, egg, sugar, and persimmon pulp until creamy. Transfer to a large bowl and add the flour, mixing well to combine. Add the spices (to taste; I add more than a teaspoon) and the salt and baking soda, blend, then add the chopped nuts, raisins, and ginger and mix well. Drop in heaping spoonfuls onto a lightly greased baking sheet or silicone baking mat and bake for 15-20 mins at 350 or 375.