Persimmon Cookies

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1 1/2 cup brown sugar

1/2 cup (4 oz) unsalted butter, at room temperature

1 tsp vanilla extract

2 eggs

3/4 cup very ripe Hachiya persimmon puree*

2 3/4 cups flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp cloves

1 cup chopped walnuts

1 1/4 cups confectioner's sugar

2 Tbsp milk

1 Tbsp persimmon puree

1 tsp grated orange peel

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