Spiced Persimmon Cookies with Dried Figs

Persimmons are highly seasonal, rarely seen outside of late September through December. Their burnished orange colors personify autumn, and persimmon cookies are a favorite of mine this time of year.

How to Use Persimmons

There are two primary types of persimmons, with each type splintering off into several varieties. You've seen these exotic fruits resting in large bins at the market, but may be unsure of how to use them. Fuyu persimmons, the squat type, are hard, thin-skinned, and a little smaller than an apple. Ranging from colors of gold to an orange-gold, they're the sweeter of the two types. Think of them for mildly flavored, sweet additions to salads, or healthy appetizers for munching. No need to peel them — just slice them like you would an apple. They are unquestionably the more easily used of the two types.

Fuyu Persimmons

The second type of persimmon, hachiya, is a deeper orange color, and acorn-shaped. The hachiya should be eaten only when fully ripe, as they are otherwise very astringent and can cause a unpleasant sensation in the mouth. They're ripe when they're very soft, almost like a water balloon. The gelatinous flesh is scraped out and used in baked goods like cakes, tarts, and these cookies. Another idea is to stir the flesh into a custard base for ice cream.

Hachiya Persimmons – these are perfectly ripe base on their water-balloon-like appearance and feel.

Health Notes:

Here are 5 fun health facts about persimmons, and why you should pick up a few before they disappear from the markets this year:

• They have one of the highest Vitamin C content with a single persimmon providing roughly 80% of the daily requirement. This means persimmons are outstanding for boosting your immunity, since Vitamin C stimulates the immune system and increases the production of white blood cells.
• Like most fruits, persimmons are a good source of fiber, containing almost 20% of the daily requirement in a single serving. They are a great boost to your gastrointestinal system, aid digestion, and act as a protection against colorectal cancer and other similar diseases.
• Thanks to its potassium content, persimmons can effectively lower blood pressure and support heart health. In fact, this fruit should only be eaten in moderation – if at all – by anyone suffering from hypotension (low blood pressure).
• Its antioxidant properties mean persimmons can help reduce the risk of cancer.
• Persimmons are rich in a number of vitamins that function as antioxidants in the body to reduce oxidative stress and prevent signs of premature aging, like wrinkles, age spots, Alzheimer’s disease, fatigue, loss of vision, muscles weakness, and a number of other conditions.

Cook's Notes:

Please note that these cookies were baked at 7000 feet. If you're baking them closer to sea level, as most of you likely are, you'll need to make some adjustments. Please see the RECIPE NOTES at the bottom of the recipe for those instructions.

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{High Altitude} Spiced Persimmon Cookies with Figs

 

Cook Time12 mins

Total Time12 mins

Cuisine: dessert

Servings: 30 cookies

Ingredients

• 2 cups all-purpose flour minus 2 tablespoons and 2 teaspoons 8.2 ounces
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 2 teaspoons orange zest
• 10 tablespoons unsalted butter at room temperature
• 1/2 cup + 1 tablespoon granulated sugar
• 1 cup persimmon pulp from 2-3 hachiya persimmons
• 1 large egg
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 cup dried figs minced

Instructions

• Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, spices and orange zest. Set aside.
• In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, orange juice, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the figs.
• Drop by rounded spoonfuls onto prepared baking sheets, or use a cookie dough / ice cream scooper. I used a small one for smaller cookies. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Remove to a wire rack to cool completely.

Notes

These cookies were baked at around 7000 ft. If you're making them closer to sea level, as most of you likely are, you'll need to make some adjustments:

• Reduce the flour to 2 cups (9 ounces)
• Increase the baking soda to 1 teaspoon
• Check cookies at 10 minutes for doneness. (Baking time will depend on the size of the cookies.)