Glazed Persimmon Cookies

Hachiya persimmons work best, but make sure they are extremely ripe before using, otherwise the fruit is astringent. An equal amount of pumpkin puree can be substituted for the persimmon if you prefer.

Makes about 2 dozen cookies

2 to 3 large, ripe Hachiya persimmons, peeled and cored

1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup raisins

1 cup chopped walnuts, optional

Glaze:

1 cup confectioners' sugar, sifted

2 tablespoons orange juice

1/4 teaspoon ground allspice

1. Position a rack in the center of the oven and preheat to 350 F.
2. Puree the persimmons in a food processor or blender. Set aside 1 cup of puree and freeze the rest for another use.
3. In a large bowl cream the butter and sugar until smooth. Beat in the egg, then add the 1 cup of persimmon puree.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt and spices. Add the dry mixture to the persimmon batter, stirring to blend. Stir in the raisins and walnuts, if using.
5. Drop teaspoonfuls of cookie batter onto ungreased cookie sheets, pressing the dough slightly to flatten. Bake until the cookies are set and slightly browned, 10 to 12 minutes. Let cool on a wire rack.
6. Meanwhile, make the glaze by whisking together the confectioners' sugar, orange juice and allspice. Let the cookies cool for 15 minutes before glazing.