These were more cakey than cookie. But they were good!
This recipe would also work well with persimmons. Heck, it would probably work well with pumpkin even. I bet white chocolate chips or pecans would be delicious too, I just didn’t have any on hand.
1 1/2 cup brown sugar
1/2 cup (4 oz) unsalted butter, at room temperature
1 tsp vanilla extract
2 eggs
3/4 cup papaya puree
2 3/4 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup chopped walnuts or pecans (optional)
Glaze:
1 1/4 C confectioner’s sugar
2 tbs milk
1 tbs papaya puree
1 tsp grated orange peel
Cream the butter, brown sugar, vanilla and eggs. Add the papaya puree, stirring until blended. Stir the dry ingredients in a separate bowl. Add them to the papaya mixture, stirring until the flour is just mixed in. Add the nuts if you’re using them.
Lay out plastic wrap on a large, smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in the freezer, and chill at least a couple of hours, until frozen or almost frozen.
Preheat the oven to 375. When the dough is fairly solid, unwrap from the plastic wrap and slice with a sharp knife into 1/4 inch rounds. Bake for 10-12 minutes or until the cookies spring back when lightly touched. Let them cool completely before frosting.
When the cookies have cooled, lay them over a sheet of wax paper. Whisk the confectioners sugar with 2 tbs of milk until smooth. Add the papaya puree and the orange peel and mix until smooth. Dip the spoon into the glaze mixture and dribble over the cookies. Let them harden and serve!
