With a few adaptions, such as using spelt flour, these are the same cookies we made every year when our neighbors gave us a bag of ripe persimmons from their tree. So, last Saturday at the farmer’s market when I saw the display of ripe, cookie ripe, persimmons I could only think of one thing…make persimmon cookies to take a trip down family cookie memory lane. I made a double batch of these cookies and invited my grandsons, Noah (8) and JD (almost 6) to help me spread on the icing. They ate a few, so making the double batch was the right idea. I also had enough to send them home with a bag of cookies, plus extra to share with my persimmon cookie loving friends. I like the idea of carrying on the family baking traditions to another generation, especially the cookie baking traditions.
These days when we’re all so busy with the holidays I find myself going more for quick and easy baking projects- just like my iced spelt persimmon cookies. Everybody loves these seasonal drop cookies and while I like to try new recipes, some of the older ones are just too good to forget about. I can’t think of a better cookie jar cookie, they are real keepers but shared with your family they won’t last that long.
A few more quick thoughts about baking these cookies -I find myself using more spelt flour, just bought another bag this morning-it’s good mixed with all purpose flour and as I found with these persimmon cookies, it’s good used all by itself. We may also have used half shortening and half butter in this recipe originally, so if you want to try it that way, they will also be tender and full of persimmon flavor.
Cher won the Mug Cake cookbook giveaway from last week so congratulations Cher!!! I will be contacting you for your address and I hope you enjoy the cookbook.
Adapted from my grandmother.
- 1 cup pulp from about 2- 3 persimmons
- 1 teaspoon baking soda
- 2 cups spelt flour, or all purpose flour
- 1 teaspoon pumpkin pie spice, cloves, cinnamon, nutmeg, mace
- 1/4 teaspoon sea salt
- 1 cup organic cane sugar or granulated sugar
- 1 stick unsalted butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup raisins and dried cranberries
- 1 cup walnuts, chopped
- for the icing
- 2 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more if needed
- Preheat the oven to 350F.
- Line 2 baking sheets with parchment paper or silpats.
- Mix together the persimmon pulp and baking soda in a small bowl, set aside.
- Mix together the flour, spices and salt, set aside.
- Place the sugar and butter in the bowl of an electric stand mixer on medium speed with the paddle attachment and cream until light and fluffy, a few minutes.
- Add the egg and vanilla, mix until combined.
- Mix in the persimmon pulp, then the flour mixture, raisins/cranberries and walnuts.
- Scoop the cookie dough out by rounded tablespoons.
- Bake for about 12 minutes, cool on metal racks.
- to make the icing
- Place all the ingredients in a small bowl and blend until smooth.
- Place a rounded teaspoon on each cooled cookie and spread with a small offset spatulas or small flat knife