It was quite a week at our house last week. The folks at my husband’s office were harvesting the fruits in their yards and were being incredibly generous…meyer lemons, clover blossom honey, persimmons and a chayote. Now I’ll give you one guess only to decide which two I have never cooked with (one I never even HEARD of!) That’s right…the last two. I must admit, the chayote is still sitting on my counter…no idea what to do with that bad-boy! (yet)
But, I dove in with the persimmons and learned how to use them and how to cook with them. I found a few recipes for Persimmon Cookies (which my friend, Robin refers to as “beer cookies” because she says they taste great with winter ales. As she says, “they are heaven with Lagunitas Brown Sugga beer!” Who knew?) Of course, I couldn’t just make them the way they were written, so I changed them up a bit. What we got was a cakey cookie with an autumn spice taste. Pretty good! Next time, I might even add a sugary glaze to the top to give it more moisture.
2 cups flour
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp Pumpkin Pie Spice
1/2 cup salted butter, at room temperature
1 cup white sugar
1 cup persimmon pulp (I used 4-5 persimmons)
1 1/2 tsp vanilla
zest of one orange
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Mix together the flour, salt, baking soda and spices.
In a separate bowl, cream the butter with the sugar. Beat in the persimmon, egg and vanilla and orange zest. Slowly add the flour mixture until just combined.
Drop by rounded tablespoonfuls onto baking sheets, then slightly press down on them with the bottom of a glass. Bake for 12-14 minutes or until they look set and the edges are slightly browned. Let cool for a few minutes on the sheet .
Brush each cookie with a bit of orange juice and sprinkle each with a little bit of cinnamon sugar. Transfer to a wire rack.
What do I love about this recipe? I loved that I successfully used a fruit I have never cooked with before. I love the autumn flavors in this cookie!
What don’t I love about this recipe? I altered the recipe above and am thinking the smaller (tablespoon sized as opposed to 2 tbs sized) cookie will be better. I think it was too large the other way. I am not a fan of cake-type cookies, but if you are, you will like this one. I think Ill make a little glaze next time…conf sugar mixed with oj and orange zest and spoon it over the cookies.