Sweet Persimmon Fireside Cookies

    Sweet Persimmon Fireside Cookies

    (6)
    45min


    5 people made this

    About this recipe: This recipe is a wonderful way to use persimmons. These bars are moist and fragrant with sweet spices.

    Ingredients
    Serves: 16 

    • 250 g all-purpose flour
    • 70 g cake flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 115 g unsalted butter
    • 200 g white sugar
    • 1 tablespoon lemon zest
    • 2 ripe persimmons, pureed
    • 1 egg
    • 30 g confectioners' sugar

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
    2. Sift together all-purpose flour, cake flour, cinnamon, ginger, baking soda and salt.
    3. In a medium bowl, cream butter, sugar, and lemon rind until fluffy and smooth. Blend in egg and persimmon pulp and mix until well combined.
    4. Gradually stir in the flour mixture and mix until well blended.
    5. Pour the batter into the prepared pan and spread evenly.
    6. Bake for 25 minutes in the preheated oven, until golden brown. Remove from the oven and let cool. When the bars are completely cool, sift confectioners' sugar over the top and cut into bars.
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    Reviews and ratings
    Global ratings:
    (6)

    Reviews in English (6)

    by
    9

    3.5 would have been my rating, and I opted for 4 instead of 3 because I don't want to discourage others from trying it. I liked the flavor, though it is mild and if I make it again I would try to jazz it up a little more, maybe with nuts, raisins and more spices. I found the dough to be thick, sticky and difficult to work with, so I may not make them again solely for that reason.  -  12 Nov 2009  (Review from Allrecipes US | Canada)

    by
    6

    Easy enough but not much flavor. I couldn't take the persimmons at all.  -  17 Jun 2002  (Review from Allrecipes US | Canada)

    by
    6

    We really enjoyed this mildly spicey way to use persimmons.  -  24 Mar 2001  (Review from Allrecipes US | Canada)

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