I think one more cookie recipe before the big day arrives is completely necessary. Don’t you think?! Appetizers for game day and healthier New Years resolution recipes are coming your way very very soon, and I don’t know about you, but I’m pretty excited about it! I kind of feel bad. I haven’t been going crazy in cookie sharing lately. Sure, there were spritz cookies, a couple of crinkles, and some classics, but I haven’t been on cookie overload like I have been in past years. I apologize for this, but hopefully I can make up for it with these persimmon thumbprint cookies. OMG, you guys, they are soooo good. If you have never had a persimmon, you need to hop on that bandwagon, and make these thumbprint cookies that have been loaded with persimmon jam while you’re at it!
I don’t know about you guys, but I CRAVE persimmons as they come into season. Maybe it’s because they are only around for a short while, but any time I can get my hands on a persimmon, I go crazy, that’s why I was super excited to try out some of Melissa’s Produce! Sweet, savory, pies and salads: the sky is the limit on what you can do with persimmons; and jam is one of my favorite ways to utilize them.
The jam is very simple, and guess what you don’t even need pectin or gelatin to make it! All it takes is a couple of cups of persimmon pulp (very easy – recipe is below), and all of the essentials for making the perfect jam: sugar, water and lemon juice. Toss in some cinnamon, nutmeg and cloves and it is delicious on toast, scones, or by the spoonful (which is how I tend to enjoy it). It also tastes like Christmas, and who doesn’t absolutely love the idea of that?!
The cookie part is your everyday buttery shortbread cookie. Recipe is very simple and you can find it below. The most important thing to know about thumbprint cookies is the indentation (the thumbprint) part. I seem to always have the problem where I “lose” most of my indentation during the baking process. The chilling of the dough should help with some of this, but please be aware that you may need to reinforce that print when you are finished baking and you will need to do this while the cookie is still hot! I know. I know. I’m not asking you to burn your thumbs off or anything, a small teaspoon (like a spoon teaspoon) is the perfect way to reinforce those prints.
Interested in learning more about Melissa’s Produce? They have a ton of goodies for sale on their site, including the delicious persimmons I used for this recipe. Fresh and delicious, the produce I received from Melissa’s Produce was just perfect! There are so many other fruits and veggies to choose from (as well as some really cool cookbooks)! What I love the most is their Recipe Central section of their website where they utilize the freshest of fresh in produce. There are soooo many great recipes to add to your recipe boxes! Check it out!
I hope you guys have had a wonderful week! Please take some time to relax this weekend. The holidays should be a time to enjoy, not rush around like chickens with our heads cut off! Recipe and beer pairings are below. xo
Yields 2 dozen
Inactive Time: 20 minutes
20 minPrep Time
1 hrCook Time
1 hr, 40 Total Time
- 8-10 persimmons, stem and seeds removed (if applicable), quartered
- 1 cup water
- 1/2 cup lemon juice
- 1 cup sugar
- 1 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup persimmon jam
- To the blender, add the persimmons with a couple of tablespoons of water. This may need to be done in batches depending on how large your blender is. Blend on high for 2-3 minutes or until completely smooth. Push the persimmon pulp through a sieve into a separate bowl. Set aside.
- To a heavy bottomed large saucepan, add the persimmon pulp, water, lemon juice, sugar, honey, cinnamon, nutmeg and cloves. Cook over medium-low heat for 45 minutes to an hour, stirring occasionally, or until the jam just begins to clump. Transfer to jars and cover. Let the jam cool completely at room temperature and then transfer to the refrigerator where it will keep for about 2 weeks.
- Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer with paddle attachment fixed (or with a handheld mixer), cream together the butter and sugar until smooth. Add each egg yolk, one at a time, mixing after each addition. Then add the vanilla extract and beat again. With the mixer speed set on low, gradually add the dry ingredients to the wet until just incorporated.
- Cover the bowl and place in the fridge for 20 minutes. Remove the dough from the fridge and roll the dough into tablespoon-sized balls. Place them on the prepared baking sheets. Gently press your thumb into each cookie to make an indent.
- Bake the cookies for 12-15 minutes or until they just begin to brown along the edges. Remove from heat and press down again with your thumb or a spoon in case the indentations puffed up. Be careful, as the cookies are hot.
- Let the cookies cool completely on wire racks before spooning the persimmon jam into each indentation.
- Store the cookies at room temperature in an airtight container for 3-4 days. Enjoy!