Updated: May 18
This persimmon whoopie pie combines complex flavors from spices, fruit and honey to create a sweet taste, with a hint of spice.
I love the taste of persimmon. It’s like a mango but instead of a tangy flavor, it’s sweeter with a hint of cinnamon. For this recipe, try to get ripe persimmons. If you’re unable to find any, then stick 3-4 (depending on size) in a paper bag with an apple for a few days. Using a mild spicy honey (I used a local favorite AR's Hot- Mild Southern Honey) in the filling is perfect for this recipe.
1 teaspoon baking soda
1 cup persimmon pulp
2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup granulated sugar
1 cup golden raisins, chopped
1 cup pecans, chopped
For the filling:
1/2 cup butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk
1/2 teaspoon vanilla
2 tablespoons AR’s mild honey
Preheat oven 350°F.
Cut a ripe persimmon in half and scoop the pulp. Place in a blender to puree. Then place in a bowl and add the baking soda. Set aside.
In another bowl, shift the flour with the cinnamon, cloves and nutmeg. Set aside.
In a mixer, cream the butter with a whisk attachment. Add the sugar until mixture is fluffy.
Add the egg. Stir in the flour mixture and the persimmon mixture. Mix well to incorporate.
Add the nuts and raisins.
Place a tablespoon of the dough on parchment-lined baking sheets and bake for 12 minutes.
When the cookies come out of the oven, shape them by using a 3-inch biscuit cutter. This’ll ensure that your cookies are all the same size. Set the cookie aside to cool completely before filling.
Make the filling. In the mixer with a whisk attachment, cream the butter. Add the sugar and continue mixing. Add the milk.
Stir in the vanilla and honey.
Now, assemble your pies by spreading 1 tablespoon of the filling on one of the cookies and sandwich with another cookie. Place in the refrigerator until ready to serve.