I started to follow this recipe, but as I was measuring out spices, I sort of absentmindedly thought, “This is pretty similar to the pumpkin spice cookie with brown butter icing recipe,” and then, if I were a cartoon rendition of myself, you would have been able to see the little light bulb appear over my head and glow bright yellow, because my next thought was, “OMG, why don't I put the brown butter icing on this persimmon cookie?” And so.... I did. I think it was a good call. You're welcome.
While I was browsing persimmon recipes, I realized that nearly every single recipe qualified that Fuyu persimmons were for eating raw when still firm to the touch and Hachiya persimmons are better for cooking and should not be used until they are so squishy soft the pulp can be scooped out of the skin with just a spoon. So just in case you've never bought Persimmons and want to take a big bite out of a raw one, make sure you know what kind it is! I made these cookies with the Fuyu variety that I purchased at the PSU Farmer's Market, so I just peeled them, sliced into rounds, and diced small before adding to the finished batter.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup unsalted butter (4 oz), at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup currants
1 ½ cups peeled diced Fuyu persimmons (I used 4)
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
3. In the bowl of a stand mixer, cream the butter with the sugar. Beat in egg and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, currants, and diced persimmons.
4. Drop by rounded spoonfuls (I used a cookie scoop that is equal to a scant 1/4 cup of dough, and got a total of 2 dozen large cookies in a batch) onto prepared baking sheets. Bake for approximately 20-25 minutes or until cookies are brown around the edges and set. Let cool on the baking sheets while you make the brown butter icing.
Brown Butter Icing:
1 stick unsalted butter
½ tsp vanilla extract
¼ cup heavy cream
¼ tsp kosher salt
In a medium-sized stainless steel saucepan, melt the butter until the milk solids start to turn brown- there should be little flecks of brown at the bottom of the pan when you swirl the butter around the pan. I recommend not using a saucepan with a dark Teflon-coated bottom, otherwise it will be very difficult to tell when the butter has transformed into brown butter or if it has turned into burnt, gross butter.
In a medium-sized bowl, whisk the powered sugar to remove any lumps, then slowly whisk in the heavy cream until it is a thick icing, and then whisk in the vanilla extract and brown butter a little at a time until thoroughly combined. Trust me, if you just dump everything all together, you’ll probably end up with brown-butter-with-powdered-sugar-lump-icing, which is not so pretty, though still tasty.
Dip the tops of the cooled cookies into the icing while it is still warm, and cool on a rack until the icing has firmed up. I store the finished cookies in the refrigerator, just because I get paranoid about cream icings sitting around at room temperature and possibly not being safe to eat. This recipe makes 2 dozen cookies.