Sweet Persimmon Fireside Cookies

Name: Sweet Persimmon Fireside Cookies
Yield: 16 servings
Ingredients: 2 cups all-purpose flour 2 cups all-purpose flour; ½ cup cake flour ½ cup cake flour; 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon; 1 teaspoon ground ginger 1 teaspoon ground ginger; ½ teaspoon baking soda ½ teaspoon baking soda; ¼ teaspoon salt ¼ teaspoon salt; ½ cup unsalted butter ½ cup unsalted butter; 1 cup white sugar 1 cup white sugar; 1 tablespoon lemon zest 1 tablespoon lemon zest; 2 ripe persimmons, pureed 2 ripe persimmons, pureed; 1 egg 1 egg; ¼ cup confectioners' sugar ¼ cup confectioners' sugar

Prep: 0 minsCook: 0 mins

Prep

0 mins

Cook

0 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

22 cups all-purpose flour
½ cup cake flour½ cup cake flour
11 teaspoon ground cinnamon
11 teaspoon ground ginger
½ teaspoon baking soda½ teaspoon baking soda
¼ teaspoon salt¼ teaspoon salt
½ cup unsalted butter½ cup unsalted butter
11 cup white sugar
11 tablespoon lemon zest
22 ripe persimmons, pureed
11 egg
¼ cup confectioners' sugar¼ cup confectioners' sugar

Instructions

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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