Recipe - Persimmon Hermits

1 cup Persimmons; Hachiya Pulp
1 teaspoon Baking soda
One half cup Butter; room temp,(1 stick)
One half cup Granulated sugar
One half cup Packed light brown sugar; or
dark
1 lg Egg
2 One fourth cup Allpurpose flour
1 tablespoon Instant coffee powder; (see
note)
1 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Mace
One half teaspoon Allspice
One half teaspoon Dry mustard
One half cup Raisins
One half cup Dates; chopped,(4 ounces)
One half cup Walnuts; chop,(4 ounces)

GLAZE
1 One half cup Powdered sugar
2 tablespoon Soft butter
2 tablespoon Milk
1 teaspoon Vanilla extract

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 One half 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 EATLF Digest by Reggie Dwork reggie@reggie.com on Nov 02,
1998, converted by MM_Buster v2.0l.