{High Altitude} Spiced Persimmon Cookies with Figs
Servings: 30 cookies
Ingredients
- 2 cups all-purpose flour minus 2 tablespoons and 2 teaspoons 8.2 ounces
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- 2 teaspoons orange zest
- 10 tablespoons unsalted butter at room temperature
- ½ 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.)