Persimmon Cookies with Bourbon Glaze

Cookie Batter:

1 cup persimmon pulp

1 tsp. baking soda

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup. butter, room temperature

1 egg, beaten

2 cups flour

1 cup toasted, chopped walnuts

1 cup raisins, soaked in bourbon overnight

1 tablespoon orange zest

1/4 tsp. cloves

1/4 tsp. mace

1 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

Bourbon Glaze:

1 cup powdered sugar

2 tsp. bourbon

4-5 tsp. water

Preheat oven to 375 degrees.

Strain the raisins, reserving the strained bourbon.

Beat butter and sugars together until well creamed. Add the pulp, zest , baking soda and egg. Add the remaining dry ingredients and blend just until combined; stir in the raisins and nuts. Using a small ice cream scoop drop onto baking sheets lined with parchment paper. Bake 12-16 minutes until cooked through. Meanwhile prepare the glaze by mixing all the ingredients together until well combined and smooth. Dip the tops of each cookie in the glaze and return to the parchment paper to set. Store in a airtight container.