1/2 c. shortening
1 c. sugar
1 c. persimmon pulp
1 tsp. baking soda
1 3/4 c. flour
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1 c. chopped walnuts (optional)
1 c. golden raisins

Cream together shortening, sugar and add 1 egg. Mix persimmon pulp and baking soda together and set aside.

Sift together flour and spices. Add dry ingredients to shortening and sugar mixture. Add persimmon pulp. Stir in nuts and raisins. Drop from teaspoon onto greased cookie sheet. Bake 10 minutes in 425 degree oven. For a chewier cookie, bake 8 minutes. Cool. Keep in a closed container to keep moist.