The perfect combination of sugar and spice - great for a fireside dessert. Makes 2 dozen cookies.
Instructions
1. Preheat an oven to 350 degrees F.
2. Butter and flour a 10-inch-by-15-inch jelly-roll pan.
3. Peel 2 persimmons with a small, sharp knife, and remove and discard any seeds. You need 1 c. pulp. Peel and seed the third persimmon if necessary to achieve the required amount.
4. Place the pulp in a bowl, and add 1 1/2 tsp. lemon juice and baking soda. Set aside.
5. Beat the egg lightly in a small bowl using a wire whisk. Add the oil and dates, and stir to mix well.
6. In another small bowl, combine the flour, salt, cinnamon, nutmeg and cloves. Dividing the flour mixture into 3 batches, whisk it into the egg, alternating with the pulp. Begin and end with the flour.
7. Stir in the nuts, and then pour the entire mixture into the pan.
8. Bake about 25 minutes or until a knife inserted in the center comes out clean. Let cool for 5 minutes.
9. While the batter is cooking, make the icing: Combine the confectioner's sugar and 2 tbsp. lemon juice, and stir until smooth.
10. Spread the baked cookies with the icing, and then let cool for 1 hour. Cut into rectangles, 3 inches by 1 1/2 inches.
Tags: lemon juice, mixture into, small bowl
