1 1/2 c. shortening
2 c. sugar
2 eggs
1 tsp. cinnamon
4 1/2 - 5 c. flour
1 tsp. baking soda
Pinch of salt
1 c. persimmon pulp
1 c. chopped pecans
1 tbsp. vanilla

Wash and press ripe persimmons through colander. Cream shortening and sugar. Add eggs, vanilla, cinnamon, salt, soda and persimmon pulp. Stir in flour and nuts.

Drop from a teaspoon onto a greased cookie sheet. Bake in 350 degree oven until lightly browned.

This dough can be stored in the refrigerator (foil wrapped) for several days.