• Prep Time:
  • Cooking Time:
  • Serves: 42 Servings

Persimmon Hermits

  • Recipe Submitted by on

Category: Fruit, Low Fat, Holiday, Cookies

 Ingredients List

  • 1 c Persimmons; Hachiya Pulp
  • 1 ts Baking soda
  • 1/2 c Butter; room temp,(1 stick)
  • 1/2 c Granulated sugar
  • 1/2 c Packed light brown sugar; or
  • -dark
  • 1 lg Egg
  • 2 1/4 c All-purpose flour
  • 1 tb Instant coffee powder; (see
  • -note)
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 1/2 ts Ground cinnamon
  • 1/2 ts Mace
  • 1/2 ts Allspice
  • 1/2 ts Dry mustard
  • 1/2 c Raisins
  • 1/2 c Dates; chopped,(4 ounces)
  • 1/2 c Walnuts; chop,(4 ounces)


1 1/2 c Powdered sugar
2 tb Soft butter
2 tb Milk
1 ts Vanilla extract

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 3 1/2 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.

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