Where I live, during the fall persimmons are available on trees outside and in my local grocery store. If you live in an area where persimmons are not available, try searching for an online vendor or at an Asian grocery store. Th is fruit is a real treat and is worth searching for; I love persimmon cookies and breads on a chilly fall night! You may replace persimmon pulp with puréed peaches if you cannot find persimmons.
Ingredients
FOR COOKIES
- ½ cup (100 g) Spectrum Organic Shortening
- 1 cup (200 g) superfine sugar
- ¼ 4 cup (28 g) flax meal
- 1 cup (245 g) persimmon pulp (or peach purée)
- 2 cups (250 g) Bob’s Red Mill brown or white rice flour
- ½ cup (60 g) Bob’s Red Mill tapioca flour
- ½ teaspoon (2.3 g) baking powder
- ½ teaspoon (2.3 g) baking soda
- ½ teaspoon (1.2 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground cloves
- ½ teaspoon (3 g) salt
- ½ cup (80 g) sulfite-free raisins or cranberries
FOR ICING
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) water
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4)
- To make the cookies: With a mixer, cream together the shortening, sugar, flax, and persimmon pulp. Mix in the rice fl our and the next 6 ingredients (through salt). Stir in the raisins or cranberries.
- Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto a baking sheet, about 6 per average-sized baking sheet. Flatten slightly.
- Bake for about 20 minutes, or until edges are firm. Let cool on baking sheet for 1 minute before removing to a fl at surface with a spatula to cool completely.
- To make the icing: In a bowl, mix together the powdered sugar and water. Add more water as needed to reach desired consistency. Drizzle icing over cookies in a zigzag pattern.
