Glazed Persimmon Cookies Recipes

GLAZED PERSIMMON BARS

Steps:

• In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars.

GLAZED PERSIMMON COOKIES

Steps:

• Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
• 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.
• 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.
• 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 before frosting.
• 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.