These cookies are always great to make! I take a short cut and really the only prep work is on the fruit. Nobody will ever guess what fruit you used to make these delicious cookies. I use Fuyu Persimmons, as they are the kind that is available at the grocery store.
To make the cookies, you need the following ingredients:
A package of pre-made cookie dough. This can be found in the refrigerated section near the butter and cheese.
One or two Fuyu Persimmons depending on how many cookies you are making.
Sugar (if desired to sweeten the Persimmon puree).
1/2 teaspoon of Lemon Juice for each Persimmon used.
As always, preheat the oven to 350, or the temperature given on the cookie dough package.
Core, remove the leaves and dice the Fuyu Persimmon. Place the diced fruit and the lemon juice into a blender and blend on high until the fruit has a puree texture. Add sugar if needed to sweeten the mixture. Do not over blend the Persimmon fruit or it will become too liquefied.
Get a cookie sheet ready and open the package of cookie dough. Spoon out or break off enough dough for one cookie and form the dough into a flat bottomed ball. Press your thumb into the ball and take a small amount of the Persimmon mixture and fill the indentation. Place the ball of dough on the cookie sheet. Repeat this step for each cookie you want to make.
Bake the cookies according to the directions on the package of cookie dough.
To make these cookies extra fancy, here are a few tips:
Add food coloring to the basic sugar cookie dough. This may require mixing the coloring in by hand so be sure to wear gloves.
Instead of making an indent in the cookie, try making a flat piece of dough, putting the persimmon spread on top and putting another flat piece of dough on the spread. Crimp the edges together.
Make sure that the persimmon is ripe. The fruit will have an almost mushy quality to it, much like an orange tomato.
Be sure to taste the puree before putting it on the cookies.