- 1 1/2 cup brown sugar
- 1/2 cup (4 oz.) unsalted butter, at room temperature
- 1 tsp. vanilla extract
- 2 eggs
- 3/4 cup very ripe Asian persimmon puree*
- 2 3/4 cups flour
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves
- 1 cup chopped walnuts (optional)
- 1 1/4 cups confectioner’s sugar
- 2 Tbsp. milk
- 1 Tbsp. persimmon puree
- 1 tsp. grated orange peel
*Cut off the top of a very ripe persimmon (should be completely soft to the touch) and use a spoon to scoop out the pulp. Discard any seeds that might be there. Each persimmon should yield anywhere from 1/2 cup to 3/4 cup of pulp.
Cream butter, brown sugar, vanilla, and eggs in a large bowl. Add persimmon puree, stirring until blended.
Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
Preheat oven to 375°F. When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4″ thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner’s sugar and then whisk with 2 Tbsp. of milk until smooth. Add 1 Tbsp. of persimmon puree and 1 tsp. of grated orange peel and mix until smooth. Dip spoon into glaze mixture and drizzle over cookies. Let harden and serve. Makes about 2 dozen cookies.