2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (a little more if using Ceylon Cinnamon)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup persimmon pulp (from 2–3 persimmons)
1 large egg
1 cup chopped toasted walnuts
1 cup cranberries (optional)
1 cup confectioners sugar
1/8 cup fresh lemon juice (or to taste)
1/4 teaspoon Rain’s Choice pure Vanilla Extract
1 teaspoon lemon zest (optional)
Preheat oven to 350 degrees 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 and spices. Set aside.
In a large mixing bowl, cream the butter with the sugar until light and fluffy, about 5 minutes. Beat in persimmon pulp, egg, and vanilla and blend well. Slowly add in the flour mixture until everything is combined. Fold in the walnuts and cranberries if using.
Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
To make the lemon glaze, in a medium bowl, combine the confectioners’ sugar, lemon juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden. If you prefer, using a table knife, spread the cookies lightly with the glaze. You don’t want so much that the glaze overwhelms the cookies.
If you want the persimmon flavor to shine through, serve cookies plain or lightly dust with confectioners’ sugar.