1 cup of ripe persimmon pulp (smooth, not chunks)
1 tsp baking soda (put through sm. strainer so there are no bitter clumps)
2 cups flour (may need a little more)
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 cup brown sugar (if you like a really sweet cookie you can add up to 1/4 cup more)
1/2 cup butter (not shortening or margarine, only the real deal)
1 egg
1 cup chopped walnuts (opt)
1 cup raisins (opt)
Cream sugar and butter in a large mixing bowl. Add egg, persimmon, and baking soda. Stir well. Add all dry ingredients. Add walnuts and raisins last. Dough should be like a thick cake batter, not like a cookie dough. Drop by spoonful ( I use a med. Pampered Chef scoop) onto cookie sheet. Bake at 350 degrees for 12-15 minutes. Don't over bake or cookies will be dry. You want these to be soft.
Daddy says these are ok for breakfast because they have persimmon and walnuts. Just add a glass of milk and you are good to go. ;-)
