Because ripe persimmons are so rich, these cookies don’t need much pulp to display the native fruit’s flavor. 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 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 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 mixing bowl, combine flours, baking soda, salt, and spices. Whisk to blend, and set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Stir in persimmon pulp, egg, and vanilla. Add dry ingredients to form a dough, and fold in walnuts.
- Onto ungreased or parchment-lined cookie sheet, drop rounded spoonfuls of dough about 2 inches apart. Bake for 12 to 14 minutes, or until cookies have set. Remove cookies from sheet with a spatula and cool thoroughly on wire rack.
- Make glaze: Combine all glaze ingredients and mix until smooth. Dip cookie tops into the glaze and set aside in a single layer until the glaze 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 food fresh from the farm. She’s blessed to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.