Persimmom_cookies5A few years ago I discovered the fruit called persimmon. The funniest thing is that I was introduced to persimmons by my boyfriend, who is not a big consumer of fruits. He showed me how to pick this fruits: they have to be fully ripe, they should be really really soft and with a jelly-like consistency. Otherwise they will leave a very astringent and tart taste. Persimmons contains twice the quantity of fiber than apples and its bright color orange obviously means they are high in beta carotene.

PersimmomsI found these persimmons that were super ripe and decided to buy them. Almost as fate, when I got home I was surfing the internet, and suddenly a persimmon cookie recipe appears. I think fate wanted those persimmons to end their days as delicious cookies! I was encouraged when I saw that the recipe called for so much spices, love it!

Persimmom_cookies4Final result: I loved them! And not just me, but all who have tried them. They do not have a crunchy consistency, but rather are a spongy-cakey consistency. On this occasion I decided to make two batches, one in a mold that I bought in the form of snowflakes (I was dying to use it for the very first time hahaha!) and in the other batch I only scooped the dough into a silicon mat. I preferred the cookies made in the snowflake mold, but if you don’t have a cookie mold, you can make the spoon version and I’m sure you’ll love them. I took pictures of the two batches of cookies.

Persimmom_cookies6Another thing that I loved from this recipe was the glaze:  I think I just found my ideal frosting! Hallelujah! As I have said repeatedly, I don’t like the traditional frostings because they use a lot of butter. I prepared this glaze using Greek yogurt and confectioners’ sugar. The glaze was a little bit runny, for me it was fine, but if you want it thicker you can add more confectioners’ sugar until you get the desired consistency.

Persimmom_cookies7My boyfriend doesn´t live in the same city as me, so I hope some of these persimmon cookies survive the weekend so he can taste them. They have disappeared mysteriously from the container where I put them!

Persimmom_cookies3

Persimmon Cookies
Yields 24
HIGH ALTITUDE BAKING
Print
Prep Time
30 min
Total Time
50 min
Prep Time
30 min
Total Time
50 min
For the cookies
  1. 252 gr (8.8 oz) pastry flour
  2. ¾ teaspoon baking soda
  3. ½ teaspoon baking powder
  4. 1 teaspoon ground cinnamon
  5. ½ teaspoon ground nutmeg
  6. ½ teaspoon ground cloves
  7. ½ teaspoon salt
  8. 120 gr (4.2 oz) butter, softened
  9. 100 gr (3.5 oz) caster sugar
  10. 50 gr (1.7 oz) brown sugar
  11. 1 egg
  12. 1 teaspoon tangerine zest
  13. 1 teaspoon vanilla extract
  14. 1 cup persimmon pulp (2 persimmons)
For the glaze
  1. ½ cup Greek yogurt
  2. ½ cup confectioners’ sugar
  3. 1 teaspoon tangerine zest
Instructions
  1. Preheat the oven to 180°C / 350° F. Line a baking sheet with parchment paper or a silicone mat. If you are using a cookie mold, grease the mold.
  2. Wash the persimmons. Remove the stem and, using a food processor, pulse until you have a thick puree.
  3. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
  4. In the bowl of a stand mixer, cream the butter with the sugars until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and tangerine zest. Add the persimmon pulp and mix until well combined.
  5. On low speed, slowly add the dry ingredients. Mix until incorporated.
  6. Scoop large tablespoons of dough onto the prepared baking sheet, leaving 5 cm (2 in) between them. If using a cookie mold, fill the spaces to 2/3. Bake for 20 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  7. For the glaze, in a small bowl, combine the Greek yogurt, confectioners' sugar and tangerine zest. Whisk until smooth. With a spoon, pour on each cookie a little glaze.
  8. Store cookies in an airtight container.
Notes
  1. I used tangerine zest but you can substitute with orange zest.
Adapted from Eat, Live, Run
Adapted from Eat, Live, Run
Sweet Cannela https://www.sweetcannela.com/