1 c. fresh or frozen persimmon pulp
1 tsp. baking soda
1 egg
1 c. sugar
1/2 c. vegetable oil
1 (8 oz.) box chopped dates
1 3/4 c. flour
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1 c. chopped walnuts or pecans
1 c. 10X sugar
1 tbsp. lemon juice

Mix pulp with baking soda in small bowl; set aside. Lightly beat the egg in large bowl; stir in sugar, oil and dates.

Combine flour with salt, nutmeg, cinnamon and cloves. Add to date mixture, alternately with pulp, mixing just until well blended. Stir in nuts. Pour into greased and floured 15x10x1 inch pan. Bake in moderate 350 degree oven for 25 minutes. Cool in pan 5 minutes.

Combine 10X sugar and lemon juice in a cup; spread over warm cookies. Cool completely; cut into bars.