Persimmon Hermits

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Persimmon Hermits Ingredients

1 c Persimmons; Hachiya Pulp	1/2 ts Mace
1 ts Baking soda	1/2 ts Allspice
1/2 c Butter; room temp,(1 stick)	1/2 ts Dry mustard
1/2 c Granulated sugar	1/2 c Raisins
1/2 c Packed light brown sugar; or	1/2 c Dates; chopped,(4 ounces)
1 lg Egg	1/2 c Walnuts; chop,(4 ounces)
2 1/4 c All-purpose flour	GLAZE
1 tb Instant coffee powder; (see	1 1/2 c Powdered sugar
1 ts Baking powder	2 tb Soft butter
1/2 ts Salt	2 tb Milk
1/2 ts Ground cinnamon	1 ts Vanilla extract

Instructions for Persimmon Hermits

Preheat oven to 375 degrees. Line baking sheets with aluminum foil (yes, foil). Combine persimmon pulp and soda; set aside. Cream butter and sugars until fluffy with an electric mixer, beat in egg and persimmon. Mix flour, coffee powder, baking powder, salt, and spices; add to creamed mixture, beating until dough just comes together. Stir in raisins, dates, and walnuts. Drop by rounded teaspoonfuls onto pans 2 inches apart. Bake 10 to 14 minutes, until tops are firm and spring back when touched. While first cookies are baking make glaze. Using a pastry brush, brush each hot cookie with a thin coating of glaze, which will dry quickly. Makes about 3 1/2 dozen. Note: One brand of instant espresso powder is Medaglio d Oro, which can be found in small jars bearing the colors of the Italian flag in the coffee aisle of better grocery stores. Glaze: In a small bowl, combine ingredients and beat hard with a whisk until smooth. Add a teaspoon or two more of milk to make a thick, creamy mixture. Cover when not using. Published 12/06/95 in the San Jose Mercury News. Copied with permission from the San Jose Mercury News. NOTES : Cal 104.3 Total Fat 3.1g Sat Fat 1.7g Carb 18.8g Fib 0.3g Pro 1.1g Sod 94mg CFF 25.6% Posted to EAT-LF Digest by Reggie Dwork on Nov 02, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CookiesCuisine: Uncategorized

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