1 Cup fresh Persimmon Pulp
1 Cup Chopped Nuts
1 Cup Raisins
1 Cup Sugar
½ Cup Butter
1 Teaspoon Baking Soda (dissolved in pulp)
2 Cups flour
½ Teaspoon each: cloves, cinnamon and nutmeg.
Cream the butter and sugar.
Add nuts and raisins to flour.
Combine butter/sugar w/ nuts/raisins and flour
Beat egg and add to pulp.
Drop from teaspoons onto greased baking sheets.
Bake in 350’ pre-heated oven until cookies spring back when touched.
Cool on cookie rack.