Lemon-Glazed Persimmon Bars

Persimmon Bars
Persimmon Bars
Persimmon Bars
Persimmon Bars
Persimmon Bars
Persimmon Bars

This was Mom’s “go to” recipe for cookies to take to a party or have at home during the holidays. It’s a wonderful mixture of fall spices, dates, and nuts with a tart lemony glaze. I’ve had many requests for the recipe and my nephew asks for persimmon bars at Christmas time. Thanks, Mom, for a wonderful treat and for the great memories.

Persimmons are the national fruit in Japan.

Persimmon Bars have been a part of Christmas as long as I can remember. As soon as one of my neighbors knocks on my door and hands me a bag of homegrown persimmons, I start dreaming of these Lemon-Glazed Persimmon Bars. I let the fruit ripen on the kitchen counter until it’s soft, then I remove the skin, purée the pulp, and pack it into freezer containers. The day before I’m going to bake, I move the container of frozen pulp to the refrigerator to let it thaw overnight. I’ve included Mom’s recipe below (see “The Recipe” section) so that you can add it to your own holiday baking. ¡Qué aproveche!

 

Cookie specifics

What I’ve learned...

These cookies were made with the best ingredients I could find. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?

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