Ancestral Inheritance Menu Auntie's Persimmon Cookies :: Tasty Recipes
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| Auntie's Persimmon Cookies |
"Auntie'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."
Ingredients :
- 1 1/2 cups persimmon pulp
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 cup chopped pecans
- 1 cup golden raisins
- Maple Glaze:
- 1 cup confectioners' sugar
- 1/4 cup maple syrup
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Decoration:
- 2 green belt candy strips
- 1 cup white chocolate chips
- 1 teaspoon shortening (such as Crisco®)
- 36 red candy-coated chocolate pieces (such as M&M's®)
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 2H14M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat(R) 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.
Notes :
- You can use any type of nuts for this recipe.
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