These persimmon cookies are made with pureed persimmon pulp. They are lovely and moist and have a wonderful flavor of spice.

Ingreadient

• 2 ripe persimmons, pureed
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup butter
• 1 large egg
• 1 cup raisins
• 1 cup chopped walnuts

Direction

1. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
2. Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
3. Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.
4. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

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