Fun jam-filled cookies featuring sweet hachiya persimmons and bourbon, and a rich cookie dough made with rye flour and almond extract.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
2Hachiya Persimmonsripe and soft
¾CupUnsalted butter(1 ½ sticks) room temperature
1 ¼CupsAll-purpose flour
Scoop the flesh out of the persimmons, removing any seeds, and add to a medium pot with the bourbon, sugar, cinnamon, and star anise. Heat on medium-high, stirring to dissolve the sugar until the mixture is boiling.
Continue boiling for 5 minutes. Then use a slotted spoon to remove the cinnamon stick and star anise, and discard.
Stir gently, and then continue boiling another 5 minutes, using a spatula or wooden spoon to break up any large pieces of fruit, until thickened slightly. Turn off the heat and stir in salt to taste.
Let cool in the pan for about 5 minutes, then transfer to a glass bowl or jar. Cover loosely and set aside until cool enough to handle.
Preheat the oven to 375°F with a rack in the middle. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-low speed until lightened in color and fluffy in texture, about 2 minutes.
Scrape down the sides, then add in the egg and almond extract, and continue mixing on medium-low until thoroughly combined, about 1 minute.
In a medium bowl, whisk together the flours, salt, and baking powder until uniform. Add the dry ingredients into the mixer bowl, and mix on low until just incorporated.
Form the dough into 1-inch balls and place them on the prepared baking sheet, 2-inches apart. I fit 8 cookies on a standard half sheet pan. Place in the freezer for 10 minutes.
Remove from the freezer and place directly into the oven. Bake for 7-9 minutes. The cookies will not look done, and they should have spread slightly.
Before cooling, use a cork or a another similarly sized object to make a depression in the center of each cookie. Then fill with ½ tsp of the persimmon jam.
Transfer the cookies to a rack to cool completely. Serve warm or cooled the same day, or store these in the fridge for 3-4 days. Let sit at room temperature for 10 minutes before serving chilled cookies.
You can make the persimmon jam up to 2 weeks in advance. Store in a sealed jar in the fridge.
You can make the cookie dough 2-3 days in advance and store covered in the fridge. Let it come to room temperature before forming the balls.
Store baked and filled cookies in the fridge for 3-4 days. Let stand at room temperature for 10 minutes before serving.
If you don't like rye flour, you can use all white flour, or swap the rye for white whole wheat.
For a different and more subtle flavor, replace the almond extract with vanilla extract.
If you are not able to find persimmons or don't like them, these can be filled with your favorite jam. Peach, apricot, cherry, or raspberry would work well with these cookies.
Persimmon Jam & Rye Thumbprint Cookies Recipe from Slumber & Scones https://www.slumberandscones.com/persimmon-jam-rye-thumbprint-cookies/