Things You'll Need:
- 1 tsp. salt
- 1 tsp. baking soda
- 1 egg
- 1 c. vegetable oil
- butter
- flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 3 1/2 tsp. lemon juice
- 1 tsp. ground nutmeg
- 2 or 3 Hachiya persimmons
- 1/2 lb. dates chopped and pitted
- 1 c. chopped walnuts
- 1 3/4 c. all-purpose flour
- 1 c confectioners' sugar
- Groceries
- 10-by-15-inch Jelly Roll Pans
- 3 Small Bowls
- Kitchen Utility Knives
- Large Bowls
- Plastic Storage Containers
- Spatulas
- Wire Whisks
- Spatulas
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Step 1
Preheat an oven to 350 degrees F.
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Step 2
Butter and flour a 10-inch-by-15-inch jelly-roll pan.
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Step 3
Peel 2 persimmons with a small, sharp knife, and remove and discard any seeds. You need 1 c. pulp. Peel and seed the third persimmon if necessary to achieve the required amount.
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Step 4
Place the pulp in a bowl, and add 1 1/2 tsp. lemon juice and baking soda. Set aside.
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Step 5
Beat the egg lightly in a small bowl using a wire whisk. Add the oil and dates, and stir to mix well.
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Step 6
In another small bowl, combine the flour, salt, cinnamon, nutmeg and cloves. Dividing the flour mixture into 3 batches, whisk it into the egg, alternating with the pulp. Begin and end with the flour.
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Step 7
Stir in the nuts, and then pour the entire mixture into the pan.
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Step 8
Bake about 25 minutes or until a knife inserted in the center comes out clean. Let cool for 5 minutes.
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Step 9
While the batter is cooking, make the icing: Combine the confectioner's sugar and 2 tbsp. lemon juice, and stir until smooth.
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Step 10
Spread the baked cookies with the icing, and then let cool for 1 hour. Cut into rectangles, 3 inches by 1 1/2 inches.
