Full disclosure, I haven’t actually acted since August (this trend will be over soon, I have an audition next week).  I’ve had major parenting responsibilities.  My son is disabled and in order to make sure that he gets what he needs I’ve been fighting since April.  Fighting with the government.  Fighting with the school system.  Fighting with pharmacies.  Fighting with myself . . . .  Long story short, I was busy.  But even though I couldn’t pursue the stage/camera, I found time to hone my domestic skills.  I made Halloween costumes for my family and did a lot of baking.  A LOT of baking.
Recently, my neighbor Mr. S  gave me some persimmons.  I’m very fond of Mr. and Mrs. S.  They are very kind to my children and Mr. S wears this golden crab pendant around his neck that makes him look like the pimp of the sea.  That’s right, I like people based on how they accessorize.   So what?
Anyway, I decided to make cookies out of these persimmons and am going to share the recipe.  Now, I have celiac disease so I used my gluten free flour.  I’m pretty sure you can use regular flour BUT I don’t know for certain since I didn’t try (for obvious reasons).  My recipe is based on this one for pumpkin cookies at glutenfreeonashoestring.com.  If you or somebody you know has celiac disease, book mark that crap ASAP.  Seriously.  Also, Nicole Hunn has GF cooking books on Amazon that are as amazing as the recipes on her site.

finished-nutnap

BACK TO THE RECIPE!
The first thing you’re going to want to do, is make some persimmon butter:

Persimmon Butter

4 medium Fuyu persimmons cut into 1 inch(ish) chunks (you can peel them if you want but I don’t)
1/2-2/3 cup brown sugar (It’s up to you how much you want to use, I’m not your mom)
a pinch of salt
1/4 cup water
juice of half a lemon or one good squirt from those little plastic buggers you get at the grocery store

If you have a food processor, you can puree your persimmons now and mix everything all up in a small sauce pan. If not, put all that junk in there as is. Let it cook on medium-low heat until the persimmons are nice and squishy. It can take up to two hours. Just check on them every 20 minutes or so. If you already pureed your persimmons, you are looking to reduce the contents of the pot by about a third.
Let it cool and mash it with a fork or through a strainer to break down the chucks. If it still seems watery to you, go ahead and let it cook some more. It should have a consistency similar to apple butter.

Persimmon Nut Napper Cookies

2 cups flour (I used a homemade GF blend. If you use a gluten free flour, make sure it has Xantham gum in it OR add a 1 tsp of it to this recipe)
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
5 oz persimmon butter
7 Tblsp Butter cut into chunks and at room temperature (if you have that sort of patience. I don’t but you shouldn’t be like me)
Almonds (raw, roasted, salted, candied, whatever you want, go nuts)

Special Tools: Parchment paper, creepy man cookie cutter

Preheat your oven at 350 degrees Fahrenheit or 180 C.
Mix all you dry ingredients together. If you have a stand mixer, use it. That thing was expensive and it’s not a decoration.
Add your persimmon butter and mix that up. With the stand mixer running on low, add your butter chunks one at a time OR stir them in by hand 2-3 at a time, you crazy beast.

When it comes together all dough-like, you’re good to go.

Roll the dough out on parchment paper to 1/3 inch thick (that’s like about 3/4 of a centimeter I think). Get your creepy cookie cutter and make some dudes. creepymanSeriously, my cookie cutter is weird and I hate it. I bought him as a set with this teddy bear cookie cutter which is what I SHOULD have been using but I lost him and now all I have is this little opposable-thumbed bastard. Check it out, the bears are much cuter.

If you need to put the dough in the fridge before cutting them out and baking them, that’s cool.  Just make sure that the dough is back to room temperature before you work with it. Otherwise, this happens:cookie-sheetOnly one guy managed to hold onto his nut!

So cut them out and arrange them on a parchment covered baking sheet.  Press one almond into each of their little chests and fold their arms over the nut and press them down.  You might want to give a little pinch to their shoulder area too to keep their arms in place while baking.

Pop them in the oven for 8-10 minutes.  Let them cool before you take them off the sheet.  I manage to wait about 5 minutes before I take them off the sheet because I’m patient like a saint.

Warning, some of your cookies will be rude:deezenutz

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