Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Persimmon puree * |
| 1 teaspoon | Baking soda |
| 1 \N | Egg |
| 1 cup | Sugar |
| ½ cup | Salad oil |
| 8 ounces | Pitted dates (about 1-1/2 c lightly packed), finely snipped |
| 1¾ cup | All-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| ¼ teaspoon | Ground cloves |
| 1 cup | Chopped walnuts or pecans Lemon glaze (recipe follows) |
Persimmon Puree: You'll need fully ripe pointed-tip persimmons--pulp should be soft and jelly like. Cut fruits in half and scoop out pulp with a spoon. Discard skin, seeds, and stem. In a blender or food processor, whirl pulp, a portion at a time, until smooth (you'll need 2 or 3 med. size persimmons for 1 cup puree). For each cup puree, thoroughly stir in 1-½ tsp. lemon juice. To store, freeze in 1-cup batches in rigid containers; thaw, covered, at room temperature.
Prepare persimmon puree; measure out 1 cup and stir in baking soda.
Set aside. In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended. Stir in walnuts. Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350 degrees F oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.
Let cool in pan on a rack for 5 minutes. Prepare Lemon Glaze: In a small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice until smooth. Spread over cookies. Let cool completely; then cut into 2 by 2-½ inch bars. Store covered. Makes 2-½ dozen.
(From: "Cookies" by Sunset) Converted by MMCONV vers. 1.00 Submitted By HELEN PEAGRAM On 11-28-95