These cookies are my FAVORITE! If you could roll up the taste of Fall into a ball of dough, cook it at 350 degrees for 10 minutes, you would have this cookie. They are
that good! I basically wait all year for persimmon season so my mom can bake this cookie recipe. This year she decided to teach me, and I thought it would be great to share the recipe with YOU! xoxo
First of all, what the heck is a persimmon...
It's a beautiful berry that can be found in stores from around October to December, so if you're liking this recipe you should hop to it, you will definitely want to make it more than once.
You will need:
(cookies)
> 1\2 cup unsalted shortening
> 1 cup sugar
> 1 egg
> 2 cups flour
> 1 tsp baking soda
> 1\2 tsp each of cinnamon, nutmeg, salt
> 1\4 tsp cloves
> 1 cup persimmon pulp (roughly 5 persimmons)
(glaze)
> 1\3 cup orange juice or the juice from a freshly squeezed orange
> powdered sugar
1. Cut up your persimmons into large chunks discarding the stem and thick center piece. Puree them in your blender or food processor until your have a smooth pulp.
Before:
After:
2. Cream together shortening and sugar. Then add your egg.
3. Sift together your flour, baking soda, cinnamon, nutmeg and clove. Add your dry mixture to your sugar mixture and pour in your persimmon pulp, then you have your yummy cookie dough!
4. Spoon your dough into small teaspoon sized balls and bake at 350 degrees for 10-12 minutes.
5. While your cookies are baking squeeze the juice from one orange and use 1\3 cup or you can use 1\3 cup orange juice to make your glaze. Measurements for this are tricky, so just start with your juice and slowly add powdered sugar, stirring together, until you have a thick glaze.
Enjoy your cookies and thank me later.
Happy Baking...
april
xoxo
