Ingredients for Persimmon Cookies With Cream Cheese Icing
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- Persimmon Pulp
- 3 cups all-purpose flour
- Salt
- 1 teaspoon baking soda
- Cinnamon
- Nutmeg
- Clove
- Nuts
- Raisins
- Cream Cheese
- Margarine
- Milk
- Vanilla
- Powdered Sugar
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How to Make Persimmon Cookies With Cream Cheese Icing
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 ½ cups persimmon pulp.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded teaspoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cool, frost with cream cheese icing (recipe below).
- Refrigerate leftover cookies in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
184g
Fat
42g
Carbs
20g
