Pat brought over more persimmons! We sliced and dried a dozen unripe ones. We still had half a dozen ripe ones, and I owe cookies to some members of our movie-review SupPort group, so time to try persimmon cookies! (The group recently watched the original Ghostbusters movie; I offered cookies to anyone who also watched the Ghostbusters 2016 remake with SNL women, and two couples took up that offer.)
This makes about 4 dozen cookies. I froze half the dough and halved the glaze for those I cooked, using the juice and zest from one tangerine with the powdered sugar.
1 cup Hachiya persimmon pulp (2-3 ripe persimmons)
1 tsp baking soda
1 C sugar
1/2 C vegan butter, at room temperature
1 flax egg (1 T flaxmeal, 3 T warm water)
2 C flour
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 C chopped walnuts
1 C raisins
2 C powdered sugar
1/4 C fresh orange or tangerine juice
1 tsp orange zest
Peel the skin off the persimmons, and blend the pulp in a food processor. Pour into bowl and mix in the baking soda.
Make flax egg.
Mix dry ingredients (flour and spices) in separate bowl.
Using mixer, beat the persimmon pulp mixture, sugar, and vegan butter until creamy. Add flax egg and dry mixture, and mix.
Fold in walnuts, and raisins.
Drop the dough by spoonfuls on a greased baking sheet and bake at 375 for 12 to 15 minutes. Remove and cool on wire rack.
To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Drip glaze onto cookie tops.
Note: I froze half the dough, and halved the glaze, using zest and juice of one tangerine.