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A spice cookie bar made with persimmon,
dates and walnuts topped with a sweet-tart lemon glaze.
Lemon-Glazed Persimmon
Bars
- 1 large egg
1 cup granulated sugar
1 1/2 cups dates, chopped
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup persimmon pulp
1 cup walnuts, chopped
1 cup powdered sugar
2 tablespoons fresh lemon juice
- Preheat oven to 350°F (175°C).
- Combine egg, sugar, and finely chopped
dates in a bowl; mix well. Stir in 1 1/2 teaspoons lemon juice
and baking soda. Add a mixture of flour, salt, cinnamon, nutmeg,
and cloves alternately with pureed persimmons, mixing well after
each addition. Stir in chopped walnuts.
- Spread in a greased and floured 9 x 13-inch
baking pan and bake for 25 minutes, or until light brown. Cool
for 5 minutes.
- Glaze with a mixture of powdered sugar
and 2 tablespoons fresh lemon juice. Cool completely before cutting
into bars.
Makes 24 bars.
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