1 c. of sugar
1/2 c. of butter
1 egg
2 c. of flour
1 tsp. ground nutmeg
1/2 tsp. cinnamon
4 tsp. ground cloves
1 c. pecans or walnuts, chopped
1/2 c. raisins (optional)
1 c. pureed persimmon pulp
1 tsp. baking soda

Cream sugar and butter together; beat in egg. Sift all dry ingredients except baking soda together, stir in nuts and raisins, set aside. Puree persimmon pulp until smooth then stir in baking soda. Add persimmon mixture and dry ingredients alternately into creamed butter and sugar mixture; mixing well after each addition. Drop batter by heaping teaspoon on greased baking sheet.

Bake at 350°F for 15 minutes.

Makes about 2 dozen cookies.