Linzer cookies with persimmon filling Recipe - Los Angeles Times

Ingredients

• 1 ½ pounds Fuyu persimmons (about 4 to 6 large fruit)
• ¾ cup granulated sugar
• 2 cups water
• 2 tablespoons lemon juice, divided
• ¾ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1/8 teaspoon ground cloves, or as desired
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 egg
• 2 1/4 cups (10.2 ounces) all-purpose flour
• 2 cups ground, toasted hazelnuts, walnuts or pecans
• Prepared persimmon filling
• Powdered sugar