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.
First things first: Ingredients. We’ve got the persimmons, some brown sugar, melted butter, spices, and the dry ingredients.
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.
Once you’ve got your puree, you add it to the other wet ingredients. Give them a good mix.
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!
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.
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!