52 in 52 #14 - Persimmon Cookies with an orange glaze

A few weeks ago we got this mysterious orange fruit in our Bountiful Baskets haul.  While everyone is picking up their food, it is difficult to talk to people about what you are getting because it is mildly chaotic, so I just figured that I would look it up at home.  Lo and behold... a persimmon.  Before that day, I can't say with confidence that I knew what a persimmon even was. 

I have been trying to use everything that we get out of our baskets and let less go to waste, so I knew that I wanted to use them in something.  A quick search on Pinterest and voila - persimmon cookies!  I told a friend at work about them and he instructed me to freeze them because they are supposedly better after a first freeze and since ours would have been harvested before that then they probably weren't technically ripe and awesome tasting yet.  Into the freezer they went... 

My first batch of cookies tasted awesome but I knew that the texture could be better so I decided to try out pureeing the fruit and see how that did.  Once out of the freezer they defrost very quickly and the fruit turns kind of mushy.  If you are not going to use them in cooking, and want more of a raw fruit experience, I would not freeze them.  However, for this recipe it was a great idea!  Give it a try! 

Persimmon Cookies with Orange Glaze
Prep time: 15 mins
Cook time: 12 per batch

Cookie ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp freshly ground nutmeg
1/2 cup unsalted softened butter
1 cup sugar
1 cup persimmon pulp (from 2-3 persimmons)
1 large egg
1 tsp vanilla

Orange glaze:
2 cups confectioners' sugar
1/4 cup fresh orange juice - we used at least 1/3 cup if not more
zest from oranges that you are juicing

Preheat oven to 350 degrees.

Whisk together the flour, baking soda, salt and spices. Set aside.

Cream the butter with the sugar. Puree the persimmons and beat in persimmon pulp, egg, and vanilla.

Slowly add in the flour mixture until everything is combined.

I use a small ice cream scoop for similarly sized portions of dough.  Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. They will still look a little under done, but that is perfect!  Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.

To make the orange glaze, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Spoon glaze over each cookie.  Set cookies back on wire rack for glaze to harden.

These cookies have an amazing cake-y texture and the orange glaze really makes them special.  We love a really orange flavor in our glaze so cut back the juice and zest if you do not love as much orange flavor. 

Enjoy!