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Persimmon Cookies

Yield: 5 dozen

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Marsala wine
  • 1/3 cup granulated sugar
  • 1/3 all purpose flour
  • 1 teaspoon allspice
  • 2 persimmons, finely grated
  • 3 tablespoons butter, melted

Procedure

  1. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  2. In the measuring cup, whisk together the egg and Marsala wine. Add the Marsala mixture and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny. Allow dough to rest while making the topping.
  3. Preheat oven to 350 F
  4. Whisk together flour sugar and allspice.
  5. Add grated persimmons and melted butter. Stir until ingredients are thoroughly combined.
  6. Divide the dough into 2 pieces. Roll out half on a floured surface, to a thickness of 1/4 inch or a little thinner. Cut out shapes with cookie cutters.
  7. Set cookies on a parchment-lined baking sheet (or a lightly greased baking sheet). Spread a little of the persimmon mixture on top.
  8. Repeat with remaining dough.
  9. Bake in preheated oven until golden brown, about 11- 14 minutes.
  10. Cool on a rack.

Note: Variation: for the topping omit the butter and use 1/3 cup grated parmesan cheese instead, and use nutmeg instead of allspice.

Recipe By: Andy Broder