Fresh summer peaches are used to make this simple handmade butter crust-encased peach galette dish. Any fruit that is in season can be used in this recipe.
| Prep Time: | 30 mins |
| Cook Time: | 14 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 14 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 ½ cups persimmon pulp
- 1 teaspoon baking soda
- ½ cup butter, softened
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 egg
- 1 cup chopped pecans
- 1 cup golden raisins
- 1 cup confectioners’ sugar
- ¼ cup maple syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 green belt candy strips
- 1 cup white chocolate chips
- 1 teaspoon shortening (such as Crisco®)
- 36 red candy-coated chocolate pieces (such as M&M’s®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
- Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
- Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
- Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
- Drop batter onto the prepared baking sheet using a medium cookie scoop.
- Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
- Mix confectioners’ sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
- Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.
- You can use any type of nuts for this recipe.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 105 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Easy. Good. I added vanilla. Also used less sugar. Cakey and good.
I had never tried persimmons in any form before these cookies. The recipe was well received, and the cookies disappeared fast…but a few things of note of the recipe as written… the glaze is not a glaze, it’s icing. it is way way to thick to drizzle on anything, nor did it harden. I didn’t do any of the fancy decorating, just good cookies and tasty icing was fine with us