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
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 42 Servings|
|Calories from Fat: 7 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.5mg||2 %|
|Sodium 129.8mg||4 %|
|Potassium 41.8mg||1 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.7g|
|Protein 1g||1 %|
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Calories per serving: 54
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