Okay, I'm kinda a little persimmon crazy this past week or so.
I promise it will stop eventually since they will go out of season. At some point. Until then, the persimmon treats just keep coming.
But this recipe cannot be blamed on me. This was MB's influence. She, like I do to her, sends me recipes and links all throughout the day by email. I swear to you I woke up thursday morning with 6 emails from her. All recipes. We're cool like that.
Today was our bake date. We get together every couple of weeks and bake with each other. We have a habit of not reading the recipe all the way through because we're talking or we take on things that may take at least 12 hours to chill or we don't look to make sure we have enough of the ingredients needed for our recipe. But that's the fun of it. I have someone else who loves cooking and baking as much as I do. And a person who is willing to try absolutely anything, whether it's an epic fail or not. We won't talk about the lemon meringue incident.
So armed with our starbucks and skor cookies MB made a few days before, we went a baking.
We made crack pie (trust me, that's coming on the blog), persimmon ginger bread and persimmon cookies. These cookies are good, but I found the glaze was overwhelmingly orange. So next time I'd probably scratch the orange zest completely or just use half.
Persimmon cookies
[ adapted from Simply Recipes ]
cookies:
1 1/2 cups brown sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 eggs
3/4 cup persimmon puree
2 3/4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
glaze:
1 1/4 cups icing sugar
2 tablespoons milk
1 tablespoon persimmon puree
1 tsp grated orange peel
Mix butter, sugars, vanilla and eggs until completely smooth and blended. Add persimmon puree, stirring until blended.
Sift together dry ingredients in a large bowl. Add dry ingredients to persimmon mixture in thirds, mixing well after each addition.
Place dough in plastic wrap and roll into a cylindrical logs, wrapping dough completely in plastic wrap. Put dough log into freezer, chill until frozen or just about frozen, at least a few hours.
Preheat oven to 375 degrees. Unwrap fairly sold dough and slice into 1/4 inch rounds. Place rounds onto ungreased baking sheets. Bake for 10 - 12 minutes or until cookies spring back when touched. Let cool on racks.
While cookies cool, make glaze. Whisk icing sugar with milk, once smooth add orange zest and persimmon puree. Coat cooled with glaze using a spoon or a silicone pastry brush. Let harden and serve. Store in an airtight container.
