1 c. shortening
1 c. sugar
1 egg
1 c. persimmon pulp
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
4 tsp. ground allspice
1 c. chopped pecans
1 c. raisins

Cream shortening, add sugar, cream until fluffy, add egg, cream until well blended, stir in persimmon pulp. Sift flour, soda, baking powder, salt, cinnamon, nutmeg, and allspice together. Stir dry ingredients into the creamed mixture to make a stiff dough, add pecans and raisins. Drop by teaspoons onto greased cookie sheets, space about 1 inch apart. Bake 12 to 15 minutes, or until golden brown in preheated 325 degree oven.