Persimmon Cookies

Ingredients

• 1 cup very ripe persimmon pulp
• 1/2 teaspoon baking soda
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 egg
• 1 teaspoon grated orange zest
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup chopped dried cranberries, raisins, or dates
• 2 cups confectioner's sugar
• 2 Tbsp orange juice
• 1 Tbsp persimmon puree
• 1 tsp grated orange peel

Directions

1. Purée the ripe persimmon pulp in a blender, food processor, or mini chopper until it is completely smooth. Stir in 1/2 teaspoon baking soda.
2. In a large bowl, cream the butter with both sugars. Beat in the egg and vanilla extract, then blend in the persimmon purée and orange zest.
3. In another bowl, whisk the flour, baking powder, cinnamon, ground cloves, and salt with a little enthusiasm so everything is evenly combined.
4. Add the dry mixture to the persimmon mixture in thirds, stirring each addition only until the flour disappears. Fold in the nuts and dried fruit.
5. Chill the dough for 1 hour.
6. Heat the oven to 350 degrees F. Scoop rounded portions of dough onto stick-free cookie sheets, spacing the cookies at least an inch apart.
7. Bake for 13 to 14 minutes, until the edges have browned and the centers bounce back when gently pressed. Move the cookies to baking racks and cool them before frosting.
8. While the cookies cool, sift the confectioner's sugar, then whisk it with 2 Tbsp of orange juice until smooth. Mix in 1 Tbsp of persimmon puree and 1 teaspoon of orange zest until the glaze is smooth. Dip a spoon into the glaze and drizzle it over the cookies. Let the glaze set before serving.