Figgy Persimmon Cookies with Golden Raisins and Walnuts

One Year: Dark Brown Sugar Cookies
Two Years: Maple and Brown Butter Hazelnuts
Three Years: Raspberry Yogurt Pound Cake
Four Years: Avocado Horiatiki

Figgy Persimmon Cookies with Golden Raisins and Walnuts
Makes about 2 dozen

3 ripe Fuyu persimmons, peeled and roughly chopped
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
pinch of ground cardamom
2 sticks (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 tbsp molasses
1 tsp pure vanilla extract
2 eggs
1 cup roughly chopped walnuts, toasted
1/2 cup dried black mission figs, chopped
1/2 cup golden raisins

1 1/2 cups confectioner’s sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 tsp pure vanilla extract
3-4 tbsp heavy cream

In a medium bowl, use a handblender to puree the persimmons until smooth. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, allspice, and cardamom. In a large bowl, beat butter, sugar, and molasses until fluffy, about 2 minutes. Beat in vanilla. Beat in eggs one at a time. Beat in persimmon puree. Add dry ingredients in halves, beating until just combined. Stir in walnuts, figs, and golden raisins. Cover and refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop one heaping tablespoon for each cookie, rolling each into a ball with your hands. Place cookies on baking sheet about 2 inches apart, as they will spread while they bake. Bake for 10-12 minutes, rotating halfway through. Let cool for about two minutes on the baking sheet before transferring to a cooling rack to cool completely before icing. Repeat for the rest of the cookie dough.

Sift confectioner’s sugar into a medium bowl. Whisk in cinnamon and ginger. Pour in vanilla extract and 2 tbsp heavy cream, stirring to combine. Add more heavy cream, one tablespoon at a time, until the mixture is smooth and easily spreadable.

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