Mill Creek wine label
Mill Creek wine and food pairing

Persimmon–Brandy-Spice Bar Cookies

A rich spicy holiday bar cookie.



4 small or 3 large ripe persimmons, pureed
1-teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking power
½ teaspoon salt
1½ teaspoons cinnamon
1-teaspoon ginger
¾ teaspoon nutmeg
4 tablespoons oil
3 eggs
1-cup sugar
1-tablespoon vanilla
2 tablespoons brandy


Preheat oven to 350 degrees F. Grease one 9x13x2 inch-baking pan.
Puree persimmons in food processor or blender, add 1 teaspoon of soda. Set aside.
Sift together flour, cinnamon, ginger, nutmeg, baking power and salt. Set aside.
Blend eggs, oil, sugar, vanilla, and brandy.  Beat until smooth and then add pureed mixture – which will seem jelled, but just beat until smooth and blended.
Pour batter into prepared pan and spread evenly.
Bake for 40 minutes or until toothpick inserted in center comes out clean.



2 cups confectioners' sugar
2 tablespoons brandy
1-tablespoon butter - melted.


Blend glaze ingredients. Poke many, many toothpick size holes (use either toothpick or long-tined fork–like a BBQ fork) in top of hot cookies, and then pour glaze over top. When completely cool, cut into bars. Makes about 24 bars

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