Persimmon Cookies

1 cup sugar (I used Splenda)

1/2 c butter or marjarine (I used ICBINB)

1 egg

2 cups flour (I used whole wheat pastry flour)

1 tsp nutmeg (I use freshly ground, Bob does this)

1/2 tsp cinnamon

1/2 tsp cloves

1 cup nuts, walnuts or pecans

1/2 c raisins, optional (I omit)

1 cup pureed persimmon pulp

1 tsp soda

Cream sugar and butter together.  Beat in egg.  Mix flour, nutmeg, cinnamon and cloves together.  Stir in nuts and raisins if used.  Puree persimmon pulp until smooth and stir in baking soda.  Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture,  mixing well after each addition.  Drop batter by heaping teaspoons on greased baking sheet.  Bake 350 degrees 15 minutes.   Yield:  about 2 doz.

I use the convection oven in the coach, so I bake less time, around 12-13 minutes.

This recipe came from the Sacramento Bee, Sunday November 18, 1984