1 c. persimmon puree
1 tsp. baking soda
2 1/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. butter, butter or shortening
1 c. sugar
1 egg
1 c. chopped nuts
1 c. raisins or chocolate chips

PERSIMMON PUREE: Use ripe persimmons, scoop out pulp. Discard skin, seeds and stems. Whirl pulp in blender until smooth. For each cup of pulp, add 1 1/2 teaspoons lemon juice. To store, freeze 1 cup batches.

COOKIES: Stir soda into puree. Let stand 5 minutes in small bowl. Combine flour, cinnamon, nutmeg and salt. Set aside. In large bowl, beat together until creamy the butter and sugar. Add egg and beat until light and fluffy. Stir in persimmon mixture. Stir in flour mixture to form a moist dough. Add nuts, raisins, or chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet 2 inches apart. Bake in 350 degree oven for 12 to 15 minutes or until edges are golden and center springs back when touched. Cool on wire racks.