Persimmon Cookies

Preheat the oven to 180°C / 350° F. Line a baking sheet with parchment paper or a silicone mat. If you are using a cookie mold, grease the mold.

Wash the persimmons. Remove the stem and, using a food processor, pulse until you have a thick puree.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

In the bowl of a stand mixer, cream the butter with the sugars until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and tangerine zest. Add the persimmon pulp and mix until well combined.

On low speed, slowly add the dry ingredients. Mix until incorporated.

Scoop large tablespoons of dough onto the prepared baking sheet, leaving 5 cm (2 inches) between them. If using a cookie mold, fill the spaces to 2/3. Bake for 20 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For the glaze, in a small bowl, combine the Greek yogurt, confectioners sugar and tangerine zest. Whisk until smooth. With a spoon, pour on each cookie a little glaze.

Store cookies in an airtight container.

Adapted from Eat, Live, Run.