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Persimmon Cookies with Orange Bourbon Glaze

Wit and Vinegar Recipe by
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Persimmon Cookies with Orange Bourbon Glaze
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 2
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Persimmon Cookies with Orange Bourbon Glaze

Growing up, we would go to my grandparents and they would have a giant persimmon tree outside. My grandma would make cookies out of the fruit and top it with a lemon glaze. I never got the recipe but this is my little remix, with an amped up glaze.

Ingredients

2
persimmons (enough to make 1 cup puree)
1/2
cup butter, melted and cooled
1
cup light brown sugar
1
large egg
1
teaspoon vanilla extract
2
cups flour
1
teaspoon baking soda
2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
cup chopped walnuts
1
cup raisins (optional)
2
cups powdered sugar
3
tablespoons orange juice
1
tablespoon Bourbon

Directions

  • 1 Make the puree by removing the stems, cutting the fruit in half, then scooping out the flesh. Mash with a potato masher or puree in a food processor.
  • 2 Mix the puree with the butter, brown sugar, egg, and vanilla extract in a large bowl.
  • 3 Sift in the flour, baking soda, pumpkin pie spice and salt. Mix well, then add the walnuts (and raisins, if using) . Chill batter for 1 hour.
  • 4 Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop out the dough in a little larger than Tablespoon sized scoops. Bake for 10-12 min, rest on sheet for 5 min. then cool completely on cooling rack.
  • 5 Once all cookies are cooled make glaze by sifting the powdered sugar then whisking in the orange juice and the bourbon. Dip the tops of the cookies in the glaze and then set on parchment paper or wire rack to let glaze set.
See Step By Step

Step By Step  

Tender, sweet persimmons are dressed up with spices and an orange bourbon glaze for one amazing cookie!

As prepared by Wit and Vinegar,

It’s that time of year again – COOKIES ARE EVERYWHERE.

A lot of cookies are traditions carried on from family members, and these persimmon cookies are exactly that for me. Growing up, we would go to my grandparents and they had a giant persimmon tree outside. My grandma would make cookies out of the fruit and top it with a lemon glaze. This is my little remix, with an amped up glaze.


Persimmon Cookies with Orange Bourbon Glaze

First things first: Ingredients. We’ve got the persimmons, some brown sugar, melted butter, spices, and the dry ingredients.


Persimmon Cookies with Orange Bourbon Glaze

Step 1 is to go ahead and get the puree from the persimmons. To do this, remove the stem, cut the persimmon in half, and scoop out the flesh. The easiest way to get the puree is to use a food processor. If you don’t have one you can use a potato masher, it’ll just be a little chunkier.


Persimmon Cookies with Orange Bourbon Glaze

Once you’ve got your puree, you add it to the other wet ingredients. Give them a good mix.


Persimmon Cookies with Orange Bourbon Glaze

Sift in the dry ingredients, mix, and then mix in the walnuts.


NOW WE CHILL. For an hour. This is important, so the cookies don’t just melt all over and make a giant cookie. We don’t want that!


Persimmon Cookies with Orange Bourbon Glaze

Once it’s chilled, we use a scoop and place the cookies on a baking sheet lined with parchment paper. If there’s two things that make cookies that much more fabulous, it’s parchment paper and a good cookie scoop!


These bake for 10-12 minutes, then cool for 5 minutes on the baking sheet, then cool completely on a wire cooling rack.

Once all the cookies are baked we make the glaze with sifted powder sugar, orange juice, and BOURBON. You can leave it out and just use more orange juice if you want, but orange and bourbon just go so good together.


Persimmon Cookies with Orange Bourbon Glaze

Take your cooled cookies and dip the top into the glaze, then put them back on the cooling rack or some parchment paper. Let glaze set and serve!


Persimmon Cookies with Orange Bourbon Glaze

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Nutrition Information 
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