Persimmon Spice Cookies
The recipe Persimmon Spice Cookies can be made in roughly 2 hours. This hor d'oeuvre has 132 calories, 1g of protein, and 5g of fat per serving. This lacto ovo vegetarian recipe serves 30 and costs 15 cents per serving. A mixture of flour, confectioners' sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. 44 people were glad they tried this recipe. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Persimmon Spice Muffins, Persimmon-Spice Muffins, and Persimmon Cookies are very similar to this recipe.
Servings: 30
Preparation duration: 65 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon baking soda
1 1/4 cups confectioners' sugar
1 large egg, at room temperature
2 cups plus 2 tablespoons all-purpose flour
2 very ripe Fuyu persimmons, peeled, seeded and diced
2/3 cup golden raisins
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 tablespoons milk
2 tablespoons finely chopped pistachios
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Equipment:
food processor
blender
spatula
whisk
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Puree the persimmons in a mini food processor or blender until smooth; set aside. Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets. Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes. Photograph by Ryan Dausch
Step by step:
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. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
3. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
4. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes.
5. Let cool completely on the baking sheets.
Make the glaze
1. Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios.
2. Let set, 10 minutes.
3. Photograph by Ryan Dausch
Nutrition Information:
covered percent of daily need
