Tuesday, 03 January 2012

• Persimmon Cookies

  This is a guest post by Kirbie's Cravings.
  
  
  Every year I get a large wall calendar from my mom courtesy of Ranch 99 supermarket. It always has pictures of pretty fruit, which I love to gaze at. The fruits always vary, but the last few years, the first fruit photograph is always of persimmons.
  
  Technically, persimmon season is about over. I pureed the last of my batch and stuck the puree in the freezer. We also dried quite a few of them. I love eating dried persimmon slices. (For a quick tutorial on the different types of persimmons so you don’t accidentally bite into an astringent one, you can read my post here.)
  

  The last few weeks I was trying new recipes, including these persimmon cookies. I found the recipe on Two Peas and Their Pod.
  
  I chose to skip the icing and leave the cookies plain. It’s a new year and I need to cut some calories.. I also left out the walnuts and raisins because I know my family and they won’t touch baked goods with that stuff.
  
  My cookie batter was more liquidy than I anticipated. It made it almost impossible to form a cookie shape. I just tried my best when portioning out the batter to make a round shape with my ice cream scooper. Since I wasn’t adding icing, I decided to throw in some chocolate chips to add some texture and contrast for the cookies. Even though I had some problems with the batter and the cookies spread out more than I wanted, they were still tasty.
  
  The cookies have a moist, cakey, chewy texture. The cookies received a mixed review from my family. Both my baby brother and I enjoyed them. I thought they made a perfect spice cookie. FH didn’t care for them at all though. Oh well. Can’t please everyone. I would definitely make these again.
  
  INGREDIENTS

  2 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon cinnamon
  1/2 teaspoon cloves
  1/2 teaspoon nutmeg
  1/2 cup unsalted butter, at room temperature
  1 cup granulated sugar
  1 cup persimmon pulp (from 2-3 persimmons)
  1 large egg
  1 teaspoon vanilla extract
  1 cup chopped walnuts (optional, we omitted)
  1 cup raisins

  For the orange glaze:
  2 cups confectioners' sugar
  1/4 cup fresh orange juice
  1 teaspoon orange zest

  
  DIRECTIONS 

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

  2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.

  3. 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.

  4. 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.

  5. 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.

  Do you like persimmon? Would you try persimmon cookies?

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