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Persimmon Cookies – {Day 2} 12 Days of Holiday Cookies

Posted on December 6, 2011 by Glutenfreeda

Gluten Free Persimmon Cookies
Yields 2-3 dozen cookies

2 cups gluten free all-purpose flour (or you favorite blend)
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground cardamom
1/2 c unsalted butter, at room temperature
1 c granulated/caster sugar
1 c persimmon pulp (approx. 2-3 persimmons)
1 large egg, lightly beaten
1 tsp pure vanilla extract
1 c walnuts, chopped(optional)
1 c raisins/dried apricots/dried currants (optional)

2 c powdered/confectioners’ sugar
1/4 c orange juice (fresh is best)
1 tsp freshly grated orange zest

Preheat oven to 350° F. Line two baking sheets with parchment paper or anti-stick silicone baking mats and set aside.

Combine gluten free flour, baking soda, salt and spices in a medium bowl. In a large, separate bowl (or in the bowl of a stand mixer) cream butter and sugar. Stir in persimmon pulp, egg and vanilla extract. Mix well until combined. Fold in nuts and dried fruit, if desired.

Drop tablespoon-sized scoops of dough onto the prepared baking sheets; bake for 10-15 minutes or until cookies are golden brown around the edges and almost cooked through. Remove from oven and let the cookies cool on the baking sheet for 5-7 minutes before transferring to wire racks to finish cooling.

While the cookies are cooling, combine the powdered sugar, OJ and zest in a medium mixing bowl, whisking until smooth. Once the cookies have cooled, dip the tops into the glaze and swirl gently to evenly coat the top. Replace cookies on wire racks to allow frosting to set and harden.

Photo by little blue hen

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