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1
Preheat the oven to 180u00b0C / 350u00b0 F. Line a baking sheet with parchment paper or a silicone mat. If you are using a cookie mold, grease the mold.
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2
Wash the persimmons. Remove the stem and, using a food processor, pulse until you have a thick puree.
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3
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
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4
In the bowl of a stand mixer, cream the butter with the sugars until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and tangerine zest. Add the persimmon pulp and mix until well combined.
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5
On low speed, slowly add the dry ingredients. Mix until incorporated.
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6
Scoop large tablespoons of dough onto the prepared baking sheet, leaving 5 cm (2 inches) between them. If using a cookie mold, fill the spaces to 2/3. Bake for 20 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
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7
For the glaze, in a small bowl, combine the Greek yogurt, confectioners sugar and tangerine zest. Whisk until smooth. With a spoon, pour on each cookie a little glaze.
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8
Store cookies in an airtight container.
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9
Adapted from Eat, Live, Run.
