Persimmon Cookies contributed by Norma Rego
1 cup Hachiya Persimmons (the plump, acorn-shaped persimmon must be left at room temperature until complete soft like an over-ripe avocado)
1/2 cup butter
1 cup granulated sugar
1 tsp. baking soda
2 cups flour
1/2 teaspoon each ground cinnamon, cloves, and nutmeg
1 cup each of raisins and nuts.
Cream together 1/2 cup butter and 1 cup of sugar. Add one 1 cup of persimmon pulp, 1 beaten egg and 1 tsp. baking soda to the butter and sugar mixture.
Sift together 2 cups of flour, 1/2 tsp. each of cinnamon, cloves and nutmeg, 1 cup of raisins and 1 cup of nuts of your choice. Stir together gently into the persimmon mixture and drop by table-spoons onto a greased cookie sheet. Bake in a preheated oven of 350 degrees for 15 minutes.