Ah, Persimmons.  Yes I am writing about persimmons again.  And I still have more persimmon pulp lurking in my freezer.  A short while ago I wrote about my wonderful neighbor who gave me a load of organic persimmons off her tree.  I made persimmon ice cream with some of the pulp, and developed this recipe for persimmon cookies.

While making the cookies again, so I could take picture for the blog, I decided to experiment and bake the same cookie dough in an 8 X 8 square pan to see how it would turn out.  And it was FANTABULOUS!!  I think I actually like this batter better baked as a bar! Now say that sentence 5 times really fast.

I glazed the bar with a simple mixture of Meyer lemon juice and powdered sugar.  But they don’t need the extra fancying up, but it is an option.

So, whether you feel like cookies or bars, this recipe can cover all those bases.

Persimmon Cookies and Bars

1 stick butter, softened

1 cup packed light brown sugar

1 egg

1 cup persimmon pulp

2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground allspice

1 cup Craisins or dried sweetened cranberries

Using an electric mixer, cream the butter and sugar about 3-5 minutes, until light and fluffy.

Add the egg and persimmon pulp, and mix until incorporated.

Sift together the flour, baking soda, cinnamon and allspice.  With the mixer on the lowest speed, slowly add the dry ingredients and mix until well incorporated. Scrape down the bowl as needed.

Add the Craisins and mix just until distributed.

FOR COOKIES

Drop the cookies by tablespoon full onto a baking sheet lightly sprayed with nonstick cooking spray, or lined with parchment paper.

Bake the cookies in a 350 degree oven for 10 – 12 minutes, or until cookies are lightly browned.

Remove cookies from pan and let cool completely on a rack.  This will make about 30-40 cookies.

FOR BARS

Lightly spray an 8 X 8 square baking pan with nonstick cooking spray.  Pour the batter into the pan, and smooth out with a spatula.

Bake the bars in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool the bars in the pan, then cut into pieces.

Enjoy!