Persimmon Thumbprint Cookies

Persimmon Thumbprint Cookies

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I’ve heard that these cookies are typical treats during Christmas in other countries, but in Sweden we eat thumbprint cookies year round – and lots of them..! The traditional cookies are made with raspberry jam, but in this recipe I’ve instead made them with persimmon. One reason I love these cookies is because they’re super easy to make and the ingredients required are things you usually already have in your pantry (except perhaps the persimmon filling, but you can use whatever filling you want). Flatten the dough, wrap it in plastic foil and refridgerate for at least 30 min. Preheat the oven at 175°C/350F. Take the dough from the fridge, tear small pieces of the dough and roll them in your hands into small balls, approximately the size of a walnut. Place the balls on a baking pan lined with parchment paper and make a dent in each ball with your thumb. Slice the persimmon in half and scoop out the flesh with a teaspoon. Fill the cookies with the fruit flesh and bake in the middle of the oven for about 10 min. Let cool and dust with icing sugar. Thank you for subscribing, I look forward to inspiring you in the kitchen! In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. Notify me of follow-up comments by email. Notify me of new posts by email. I’m Sofia von Porat and I’m a vegan food writer, recipe creator and travel addict - Currently I run the Swedish vegan food magazine: VEGMAT and am based in Gothenburg, Sweden ... Subscribe to my mailing list and get inspiring new vegan recipes every week! Thank you for subscribing, I look forward to inspiring you in the kitchen!

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