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Sweet Persimmon Fireside Cookies
Prep
0 mins
Cook
0 mins
Servings
16
Difficulty
Easy
These Sweet Persimmon Fireside Cookies are my go to treat when the weather turns crisp and cozy. There's something magical about biting into a soft, spiced cookie that tastes like autumn itself. The star ingredient is ripe persimmon puree, which not only gives these treats their gorgeous golden color and natural sweetness, but also provides plenty of vitamin C and fiber to make them a surprisingly wholesome indulgence. What I love most is how simple they are to whip up for an impromptu gathering or quiet evening by the fire. With just one bowl and basic pantry ingredients, you'll have homemade cookies ready in no time, and they cost a fraction of what you'd spend at a bakery.
Ella x
Ingredients
- 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
Detail level
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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