Persimmon Cookies with Brandy Glaze

Cookies with Hachiya persimmon pulp, chopped Fuyu persimmons, raisins, and nuts. Makes a small batch of 18 cookies.

Course Dessert, Snack

Cuisine American

Keyword cookies, nuts, persimmon

Budget Frugal

Prep Time 14

Cook Time 22

Refrigeration time 30

Total Time 1 6

Servings cookies

Calories 144kcal

Grease or line a cookie pan with parchment paper.
Place the raisins in small bowl and pour enough brandy just to cover the raisins. Heat for 20-30 seconds in the microwave until warmed up. Let sit for at least 30 minutes.
Cream butter and sugar together with an electric mixer until light and fluffy. Add the egg and mix until combined. Add persimmon pulp and baking soda. Mix well.
In a separate medium bowl, combine the flour, salt, cinnamon, nutmeg, and cloves, whisking to combine. Stir the dry mixture into the wet ingredients until just combined. Do not over mix! Stir in the chopped Fuyu persimmon (or golden raisins) and the nuts. Refrigerate dough for 30 minutes.
Preheat the oven to 350 degrees. Drop small scoops of the dough onto the prepared cookie pan leaving adequate space between them. Bake for 11-13 minutes or until just set and light golden brown around the edges. Remove from oven to wire rack placed over wax paper or parchment.

Melt two tablespoons butter in a heavy bottomed nonstick pan. Remove from heat and pour in the brandy and granulated sugar.
Stir and place back on stove over low-medium heat. Cook, stirring constantly until sugar dissolves. Add the pecans and stir well
When sauce has simmered a couple of minutes, add the heavy cream and whisk until combined well.
Remove from stove. Use a teaspoon to pour the pecan glaze over the warm cookies.
Allow cookies to cool and set before serving.