Spicy Persimmon Cookies

Ingredients:

• 2 very ripe fuyu persimmons, peeled, pitted and diced
• 2 tbsp. + 2 tbsp. premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp ground nutmeg
• 0.5 tsp salt
• 165 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2/3 cup golden raisins
• 1 and 1/4 cups powdered sugar
• 2 tbsp. milk
• 2 tablespoons chopped pistachios

Preparation:

1. In a food processor or blender, puree the persimmon until smooth.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 2 minutes. Beat in the egg and vanilla extract until fully combined, then whisk in 3/4 cup of the persimmon puree. (The mixture may look curdled.) Reduce mixer speed to low; gradually beat in the flour mixture and combine. Fold in the raisins with a rubber spatula. Cover and refrigerate the dough for about 30 minutes.
3. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Scoop 1 heaping tablespoon of batter into each prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.

4. Prepare the glaze:

   
   In a small bowl, combine powdered sugar and milk. Spoon about 1 teaspoon of icing onto each cookie and sprinkle with pistachios. Let set for 10 minutes.