4 years ago1,000+ Views
This makes about 3.5 DOZEN cookies!!! INGREDIENTS Spiced Persimmon Cookies 1 cup gluten-free oat flour** (For non-gluten-free version, replace the oat flour, sweet rice flour, tapioca starch, and xanthan gum with 2 cups all-purpose flour) ¾ cup sweet rice flour (also called glutinous rice flour) ¼ cup tapioca starch ¼ teaspoon xanthan gum 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon cloves ½ teaspoon salt ½ cup unsalted butter 1 cup sugar 1 teaspoon vanilla extract 1 cup persimmon pulp* 1 large egg 1 cup dried cranberries, chopped 1 cup chopped walnuts Vanilla Buttercream Frosting ¼ cup unsalted butter, room temperature 1 cup powdered sugar 1 teaspoons vanilla extract 1 tablespoon heavy whipping cream (or whole milk) INSTRUCTIONS Spiced Persimmon Cookies Preheat the oven to 350°F. In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the persimmon pulp, egg, and vanilla extract and beat until just combined. Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined. Add the cranberries and chopped walnuts and mix until evenly distributed. Roll a tablespoon of cookie dough into a ball, then flatten until it is ¼ to ½-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart. Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting. Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week. Vanilla Buttercream Frosting In the bowl of a stand mixer, cream butter until light and fluffy. Slowly add the powdered sugar and beat until completely combined. Add the vanilla extract and beat to combine. Add the heavy whipping cream and beat until smooth and creamy.
I've never actually baked with persimmon before, these look really nice!
I don't really like persimmon but this might change my mind. I actually want to try this.
The cookie itself sounds really yummy and filling :)
Man I love persimmons... would love to try this