Cookies Bar: Persimmon Bars by Recipe Cottage

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	Persimmon Bars

		Persimmon Bars 1 cup persimmon puree 1 tsp. baking soda 1 egg 1 cup sugar 1/2 cup salad oil 8 oz pitted dates (about 1-1/2 cups lightly packed), chopped 1 3/4 cups all-purpose flour 1 tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/4 tsp. ground cloves 1 cup chopped walnuts or pecans Lemon glaze (recipe follows) Prepare persimmon puree; measure out 1 cup and stir in baking soda. Set aside. In a large bowl, lightly beat egg; then stir in sugar, oil, and dates. In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended. Stir in walnuts. Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan. Bake in a 350 degrees F oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean. Let cool in pan on a rack for 5 minutes. Prepare lemon glaze and spread over cookies. Let cool completely; then cut into 2 by 2-1/2 inch bars. Store covered. Makes 2-1/2 dozen. Persimmon Puree You'll need fully ripe pointed-tip persimmons--pulp should be soft and jelly like. Cut fruits in half and scoop out pulp with a spoon. Discard skin, seeds, and stem. In a blender or food processor, whirl pulp, a portion at a time, until smooth (you'll need 2 or 3 med. size persimmons for 1 cup puree). For each cup puree, thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup batches in rigid containers; thaw, covered, at room temperature. Lemon Glaze In a small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice until smooth.