Persimmon Hermits Recipe
Yield: 42 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Persimmons, Hachiya Pulp
1 tsp: Baking soda,
1/2 cup: Butter, room temp,(1 stick)
1/2 cup: Granulated sugar,
1/2 cup: Packed light brown sugar, or dark
1 large: Egg,
2 1/4 cup: All-purpose flour,
1 tbsp: Instant coffee powder, (see note)
1 tsp: Baking powder,
1/2 tsp: Salt,
1/2 tsp: Ground cinnamon,
1/2 tsp: Mace,
1/2 tsp: Allspice,
1/2 tsp: Dry mustard,
1/2 cup: Raisins,
1/2 cup: Dates, chopped,(4 ounces)
1/2 cup: Walnuts, chop,(4 ounces)
GLAZE
1 1/2 cup: Powdered sugar,
2 tbsp: Soft butter,
2 tbsp: Milk,
1 tsp: Vanilla extract,
Directions:
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.
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 25.6%
Posted to EAT-LF Digest by Reggie Dwork on Nov 02,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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.
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 25.6%
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp