Mill Creek wine label
Mill Creek wine and food pairing

Persimmon-Lemon Bar Cookies

A tart-sweet 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
1-teaspoon cinnamon
1-teaspoon ginger
4 tablespoons oil
3 eggs
1-cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice


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, baking power and salt. Set aside.
Blend eggs, oil, sugar, lemon juice, and lemon rind. 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
1 tablespoon lemon zest
2 tablespoons lemon juice
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 and enjoy! Makes about 24 bars.

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