GLAZED PERSIMMON COOKIES

Glazed Persimmon Cookies image

Provided by Mercy

Categories Dessert

Time 3h

Yield 24 serving(s)

Number Of Ingredients 15

1 1/2 cups brown sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs
3/4 cup persimmon, puree
2 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon clove
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
2 tablespoons milk
1 tablespoon persimmon, puree
1 teaspoon orange zest

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.