Persimmon Bars with Lemon Glaze

Moist cake-like bar cookies studded with currents and walnuts - whats not to like?

This was my first experience using Hachiya Persimmons. As I've read, they did eventually become very soft. Two persimmons, though, didn't quite give me the 1C the recipe called for. I made up the difference (~1/4C) using pumpkin puree. The cookies have a lot of nutmeg (1 tsp) and cloves (1/4 tsp) but it was just perfect in the final cookie. The batter was very stiff and somewhat difficult to spread, but worth the effort.

Not too sweet, relatively low fat (1/2C butter in a 10X14 inch pan), - these were almost healthy!