1/2 c. butter
1 c. sugar
2 eggs
1 c. persimmon pulp
1 tsp. baking soda
2 c. sifted flour
1/4 tsp. cloves
1 tsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 c. dates
1 c. chopped nuts

Cream butter and add sugar. Beat eggs into mixture separately. Add persimmon pulp. Sift dry ingredients and stir in. Add rind, fruit and nuts. Bake in 9x13 pan in 350 degree oven 25-30 minutes. Spread icing over baked cookies. When cool cut into bars.

BUTTER FROSTING:

1/4 c. butter browned to amber
2 c. sifted powdered sugar
1/2 tsp. vanilla
1/8 tsp. salt
2-3 tbsp. light cream