1 c. persimmon pulp
1 tsp. baking soda
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. lemon juice
3 c. flour
2 tbsp. brandy or orange juice
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. chopped nuts
3/4 c. currants

Mix together thoroughly persimmon pulp and soda; make it jell and stand up. Let stand while you cream together the butter and sugar until light and fluffy. Beat in egg, vanilla, lemon juice and brandy. Add persimmon puree and mix well.

Sift flour, measure again and sift again with baking powder, salt, cinnamon and nutmeg. Gradually add in creamed mixture, then add currants and nuts. Mix only until well blended.

Drop level tablespoonfuls of dough 2 inches apart onto lightly greased baking sheet. Bake in preheated 375°F oven for 12-14 minutes or until browned.

Makes about 5 dozen.