Glazed Persimmon Cookies Food

GLAZED PERSIMMON COOKIES

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.

GLAZED PERSIMMON BARS

Steps:

• In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars.

PERSIMMON SPICE COOKIES

Steps:

• Puree the persimmons in a mini food processor or blender until smooth; set aside.
• Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
• Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.

AUNTIE'S PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
• Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
• Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
• Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
• Drop batter onto the prepared baking sheet using a medium cookie scoop.
• Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
• Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
• Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

LEMON-GLAZED PERSIMMON BARS

Steps:

• Make bars:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
• Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
• Sift together flour, salt, and spices in another small bowl.
• Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
• Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
• Glaze and cut bars:
• Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.

LEMON GLAZED PERSIMMON BARS

Steps:

• Preheat oven to 350°F.
• Combine egg, sugar, and finely chopped dates in a bowl; mix well.
• Stir in 1 1/2 teaspoons lemon juice and baking soda.
• Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition.
• Stir in chopped walnuts.
• Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes, or until light brown.
• Cool for 5 minutes.
• Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice.
• Cool completely before cutting into bars.