Persimmon hermits

42 Servings

Ingredients

Quantity Ingredient
1 cup Persimmons; Hachiya Pulp
1 teaspoon Baking soda
½ cup Butter; room temp,(1 stick)
½ cup Granulated sugar
½ cup Packed light brown sugar; or dark
1 large Egg
2¼ cup All-purpose flour
1 tablespoon Instant coffee powder; (see note)
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Mace
½ teaspoon Allspice
½ teaspoon Dry mustard
½ cup Raisins
½ cup Dates; chopped,(4 ounces)
½ cup Walnuts; chop,(4 ounces)
1½ cup Powdered sugar
2 tablespoons Soft butter
2 tablespoons Milk
1 teaspoon Vanilla extract

Directions

GLAZE

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 3½ 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 25⅗%

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

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