Persimmon Spice Cookies
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
45
Sourness
32
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Salt1 cup
Granulated Sugar1 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract2 cup
Golden Raisins1.25 cups
Sugar (confectioners')2 tbsps
Milk2 tbsps
Pistachio (finely chopped)Directions:
1
Puree the persimmons in a mini food processor or blender until smooth; set aside
2
Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl
3
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes
4
Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined
5
(The mixture may look curdled
6
) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated
7
Fold in the raisins with a rubber spatula
8
Cover and refrigerate until firm, about 30 minutes
9
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
10
Line 2 baking sheets with parchment paper
11
Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets
12
Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes
13
Let cool completely on the baking sheets
14
Make the glaze: Whisk the confectioners' sugar and milk in a small bowl
15
Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios
16
Let set, 10 minutes
17
Photograph by Ryan Dausch