Frosted Spiced Persimmon Cookies With Cranberries And Walnuts Gluten Free Recipes

FROSTED SPICED PERSIMMON COOKIES WITH CRANBERRIES AND WALNUTS {GLUTEN-FREE}

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
• Add the persimmon pulp, egg, and vanilla extract and beat until just combined.
• Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined.
• Add the cranberries and chopped walnuts and mix until evenly distributed.
• Roll a tablespoon of cookie dough into a ball, then flatten until it is 1/4 to 1/2-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart.
• Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting.
• Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week.
• In the bowl of a stand mixer, cream butter until light and fluffy.
• Slowly add the powdered sugar and beat until completely combined.
• Add the vanilla extract and beat to combine.
• Add the heavy whipping cream and beat until smooth and creamy.