Persimmon Cookies With Cream Cheese Icing Recipes

LOW CARB PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheet or use parchment paper.
• Peel and stem the persimmons then process them in food processor or blender.
• Blend all dry ingredients together. Beat in eggs and persimmon pulp.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
• Options: Add chocolate chips, nuts or/and raisins as desired.

PERSIMMON COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Dissolve baking soda in persimmon pulp and set aside.
• Sift flour, spices and salt together, set aside.
• Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

PERSIMMON BARS

Steps:

• Cream the butter and then beat in the sugar.
• Add the eggs one at a time and beat well.
• Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
• Add the flour, spices and salt.
• Blend in lemon rind, raisins and nuts.
• Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
• Frost with your favorite icing.

PERSIMMON CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
• Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
• Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
• Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.