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Add a photoAuntie’s Persimmon Cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The Holiday Season wouldn’t be complete without this old family favorite recipe.
Ingredientes
- 1½ cups persimmon pulp (about 6)
- 1 teaspoon baking soda
- ½ cup butter, softened
- 1 cup sugar
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon each of cinnamon, cloves and nutmeg
- 1 egg
- 1 cup chopped nuts (I use pecans)
- 1 cup raisins (I use golden)
- For the Maple Glaze:
- 1 cup powdered sugar
- ¼ cup maple syrup
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- 1 tablespoon melted butter
- For White Chocolate frosting:
- Green belt candy
- 1 cup white chocolate chips
- 1 teaspoon Crisco
- Red M&M’s
Direcciones
- Preheat the oven to 350°F. Line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper.
- In a small bowl, mash the persimmon pulp and stir in the baking soda, the mixture will congeal. Set aside.
- In a large bowl, cream together the butter and the sugar until it is light and fluffy.
- Stir together the flour, salt, cinnamon, cloves and nutmeg in a medium bowl.
- Add the egg to the persimmon/soda mixture and mix well.
- Add the pulp and flour mixtures to the sugar and butter and combine well. Add the nuts and raisins.
- Using a medium cookie scoop, drop by spoonful onto the greased cookie sheet. Bake for 13-15 minutes or until slightly browned and puffy. Cool on wire racks.
- For Maple Glaze: in a medium bowl, mix all ingredients together until smooth. Place a sheet of parchment paper under the wire rack to catch the drips and drizzle the glaze using a spoon onto the cookie tops. Let set until glaze hardens.
- For White Chocolate frosting: Using kitchen scissors cut the green belt candy into small leaf shapes. Place white chocolate and Crisco into a small microwave safe bowl and microwave on high for 1 minute. Stir until smooth. Place a sheet of parchment paper under the wire rack and using a spoon, drip some frosting onto the tops of the cookie. Place one red M&Ms on the top and then add the green belt leaf to each side. Let set until frosting hardens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 36 servings | |
| Calories 167 | |
| Calories from Fat 59 | 35% |
| Total Fat 6.73g | 8% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 14mg | 5% |
| Sodium 120mg | 5% |
| Potassium 115mg | 3% |
| Total Carbs 25.86g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.48g | 10% |
| Protein 2.13g | 3% |
