Persimmon Cookies with Orange Bourbon Glaze

Steps

• 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.